Parmesan Roasted Asparagus Ingredients
1 lb. fresh Asparagus, washed and trimmed
1 cup Parmesan, shredded (almost like powder)
Salt & Pepper
Lemon wedges for garnish
Green beans, blanched
Carrots, cut into sticks - with stems if available
Celery, cut into sticks - leave the stems on
Cucumber, cut into sticks
Peppers, of all colors cut into sticks
Asparagus & Feta Ingredients
1 lb. asparagus, rinsed and trimmed 4 oz. feta
1/2 red onion, slivered
Salt & Pepper
Wash and trim asparagus, the blanch them for 2 minutes in simmering salted water. Remove and place in ice bath for 2 minutes. Remove from ice bath and lay on towel to dry off.
Prepare your baking sheet by covering with aluminum foil (for easy clean up) then drizzle with grape seed oil.
Cover a plate with parmesan, and one by one, roll each asparagus in the cheese. Put on baking sheet. Bake for 10-15 minutes in a preheated 350 degree oven.
Note: I used my toaster oven. It saves on energy.
Around the base of the flower pot, or if you're serving on a platter, scatter cherry tomatoes and radishes around near the dipping sauces. Dipping sauce ideas: Homemade Ranch, Honey and Dijon mustard sauce, Guacamole, Hummus, Blue Cheese dressing
Steam asparagus in 1/2" of simmering salted water for 3-5 minutes.
Remove and place in serving bowl. Coat with olive oil, add cheese and slivered onions. Toss together and serve.
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