Tag-Archive for » asparagus «
I made two Zaar member recipes last night one as a main and one as a side dish both were very good and paired well together, I will post as two separate posts. The first one was the side dish I made to go with a stuffed mustard cheesy chicken. I love asparagus and this is a super simple, quick recipe that tastes good and still leaves the asparagus with that nice crunch which I like. If you would like to read more reviews of this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2lbs Asparagus
1 tablespoon olive oil
Coarse salt
Ground pepper
1/4 Cup Parmesan cheese, finely grated
Method
1. Preheat oven to 450 degrees F.
2. Trim and/or peel tough ends from asparagus.
3. On a rimmed baking sheet, toss asparagus with olive oil.
4. Season with salt and pepper.
5. Arrange asparagus in an even layer on the baking sheet.
6. Sprinkle with Parmesan cheese.
7. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
8. Serve immediately.
All photos taken by me unless otherwise stated.
Questions about this recipe?
This is another recipe I made for the recipe swap I am doing at the moment. It was very good and tasted great. I did cook it on the stove top though, the cooking times listed sounded way to long to me. I cooked the chicken for about 20 Min’s in a large pan in the sauce, with lid on, added the prawns and cooked for a further 8 Min’s, lastly added asparagus and cooked a further 4 Min’s. I found this to be perfect and the asparagus still had a crunch to it which I like. I still browned the chicken first as the recipe stated, made the sauce part then returned chicken to pan. If you want to see other recipes by this chef please click here.
If you have seen my recent post on my cheese and cutting boards y
ou will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board
Ingredients
2 Tablespoons butter
1 Tablespoon vegetable oil
4 Boneless chicken breast
1 Large onion (chopped)
1 Garlic clove (crushed)
1 1/2 Tablespoons flour
1/4 Teaspoon cayenne
1/2 Teaspoon paprika
1 Teaspoon fresh dill (or 1/2 t dried dill weed)
2 Cups chicken stock
Salt, white pepper
2 Tablespoons Madeira wine
1 Large bay leaf
8 Ounces shrimp (peeled & deveined)
8 Ounces asparagus (blanched, or 11 oz canned asparagus spears, drained)
1/4 Cup cream
Method
1. Brown chicken in oil and butter and remove pieces to a baking dish.
2. Add onion to skillet. When transparent add garlic and cook 1 minute.
3. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste.
4. Add paprika and bay leaf and pour over chicken.
5. Cover and cook in preheated 375ºF oven 40 minutes.
6. Add shrimp and asparagus and cook covered, for an additional 20 minutes.
7. Remove bay leaf. Stir in cream and adjust seasoning before serving.
All photos taken by me unless otherwise stated.
