Asparagus with Breadcrumbs and Parmesan
INGREDIENTS
• 4 slices rustic white or wheat bread (3 ounces), crusts removed, torn into large pieces
• 3 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan
• Coarse salt and ground pepper
• 2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
• 1/2 lemon
DIRECTIONS
Preheat oven to 425. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine. Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-11 21:23:142013-05-12 09:42:02Asparagus with Breadcrumbs and Parmesan
Grilled Radishes
Radishes can be eaten cooked or raw and come in a wide range of shapes, sizes, colors and flavors. They can be the size of a nut or as big as a carrot. They are at their peak between April and July. This preparation is similar to roasting beets and it’s very simple and quick.
INGREDIENTS
• 20 oz radishes, sliced
• 2 cloves of garlic, minced
• 2 tbsp of butter, cut up into small pieces
• 1 ice cube
• Kosher salt
• Freshly ground black pepper
DIRECTIONS
Preheat the grill to high heat or the oven to 450 degrees. Place radishes, garlic, butter and ice cube on a double layer of aluminum foil enough to wrap around contents like a package. Season with salt and pepper. Tightly seal the contents in the foil.
Place the foil packet on the grill or in the oven and cook 20 minutes or until radishes are tender.
Ramp Butter
This a great recipe for making your own compound butter. It’s a tasty spread on bread or melted in pasta dishes.
INGREDIENTS
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground black pepper
DIRECTIONS
Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.
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Asparagus with Breadcrumbs and Parmesan
Asparagus with Breadcrumbs and Parmesan
INGREDIENTS
• 4 slices rustic white or wheat bread (3 ounces), crusts removed, torn into large pieces
• 3 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan
• Coarse salt and ground pepper
• 2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
• 1/2 lemon
DIRECTIONS
Preheat oven to 425. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine. Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
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Grilled Radishes
Grilled Radishes
Radishes can be eaten cooked or raw and come in a wide range of shapes, sizes, colors and flavors. They can be the size of a nut or as big as a carrot. They are at their peak between April and July. This preparation is similar to roasting beets and it’s very simple and quick.
INGREDIENTS
• 20 oz radishes, sliced
• 2 cloves of garlic, minced
• 2 tbsp of butter, cut up into small pieces
• 1 ice cube
• Kosher salt
• Freshly ground black pepper
DIRECTIONS
Preheat the grill to high heat or the oven to 450 degrees. Place radishes, garlic, butter and ice cube on a double layer of aluminum foil enough to wrap around contents like a package. Season with salt and pepper. Tightly seal the contents in the foil.
Place the foil packet on the grill or in the oven and cook 20 minutes or until radishes are tender.
[print-me target=”.post-content”]
Ramp Butter
Ramp Butter
This a great recipe for making your own compound butter. It’s a tasty spread on bread or melted in pasta dishes.
INGREDIENTS
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground black pepper
DIRECTIONS
Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.
[print-me target=”.post-content”]