Tag-Archive for » roasted «
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 the recipe I made to go with the duck breast with the fig sauce I made the other night both by the same recipezaar chef. It was a lovely way to serve asparagus very light, and refreshing and makes a wonderful side dish. If you want to read more reviews or see more photos of this recipe please click here.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
1lb Asparagus, trimmed ( I prefer thick stalked, cut cooking time down by 3-4 Min’s for thin stalked.)
3 Tablespoons olive oil
Salt and pepper, to taste
2 Lemon, juice and zest of
1 1/2 Tablespoons chopped dill
3 Tablespoons olive oil
1/2 Teaspoon honey
Method
1. Preheat oven to 425 degrees F.
2. In a shallow dish, toss the asparagus, olive oil and salt and pepper together.
3. Lay the asparagus in one level layer.
4. Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
5. Transfer to a serving plate.
6. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.
7. Top the asparagus with some of the dressing and keep the rest on the side.
All photos taken by me unless otherwise stated.
