Wednesday, May 22, 2013

Asparagus recipes for now and later

We've been picking asparagus for several weeks. I don't like to eat it every night, so I froze a bunch, by using the following easy baking preparation. Then let it cool to room temperature and freeze in bags. You can cook a bunch at dinner, and freeze the leftovers.

 Roll asparagus spears in olive oil, sprinkle with salt and pepper and bake at 400 degrees for 10 minutes or grill it. You can use Sea Salt and cracked pepper and add Parmesan cheese or garlic salt too.

Asparagus, Ham and Swiss SpiralsFry spears in olive oil, then lay spears on a slice of ham and cheese, dollop with Dijon mustard and roll up with the asparagus in the middle. Make slices, 1-1/2 inches wide. Insert toothpicks to hold each spiral together. Dip in seasoned bread crumbs and fry. Drain on paper towel.

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