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Asparagus with Sesame and Chive Blossom
Asparagus with Sesame and Chive Blossom
Bring a pot of salted water to a boil and drop in asparagus. Return to a boil and simmer for 3 minutes or until crisp-tender. Remove from heat, drain and rinse under cold water until cool to the touch. Drain well.In a large skillet over medium heat, add olive oil and sesame seeds and stir for 1 minute. Add snipped chives and stir another minute. Add asparagus, balsamic vinegar, salt and pepper. Stir well, reduce heat to low, cover and simmer for 3 minutes.
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Sauteed Escarole
Sautéed Escarole
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
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Roasted Asparagus with Lemon and Parmesan
Roasted Asparagus with Lemon and Parmesan
Preheat oven to 400. Snap off rough end of asparagus and then trim a bit more if needed. Coat a non-stick pan with 1 tbsp. olive oil or cooking spray. Place asparagus on pan – careful not to overcrowd or they won’t cook evenly. Drizzle remaining olive oil and season with pepper, sea salt, and paprika. Roast for 30 minutes, tossing asparagus half way through. When asparagus is ready season with a bit more pepper and salt, add minced garlic and squeeze lemon juice on top. Finally, add nutritional yeast or parmesan cheese.
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