Not exact matches
Arrange
asparagus in a single layer
on a baking sheet; toss to
coat with olive oil.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are
coated with the spices / Add the other 1/2 C water, place a lid
on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted
asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Coat asparagus and roast for 8 minutes
on middle rack, turning once half way.
My go to - s are — Anything
on my little electric patio grill — okra is so good grilled, grilled
asparagus with feta chunks, TJ's frozen mahi, za'atar
coated chicken are favorites.
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on to
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese
coated asparagus on to
on top.
Place fish and
asparagus on a large rimmed baking sheet and
coat both sides with cooking spray; sprinkle with 1/2 teaspoon salt, pepper and garlic powder.
Reserve 2 or 3
asparagus spears; add the remaining spears to the baking sheet with the potatoes, using tongs to toss /
coat them in the oil
on the baking sheet.
Place
asparagus spears
on a foil - lined jelly roll pan
coated with cooking spray.
Place fish and
asparagus on a large rimmed baking sheet and
coat both sides with cooking spray; sprinkle with 1/2 teaspoon salt, pepper and garlic powder.
When the
asparagus is ready lay a slice of roast beef down
on your cutting board and spread a light
coating of the cream cheese mixture
on it.
Set the
coated asparagus aside
on a baking sheet.