Posts Tagged ‘parmesean’

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Herbed Asparagus

April 23, 2011

Spring has sprung and that brings one of my favorite veggies in season.I love asparagus! Generally I go super simple with it. A light coating of oil, three to four minutes in the microwave, a squeeze of lemon while steaming hot and serve. As with most vegetables roasting brings out the natural sugars and enhances the flavors. Takes a little more time and effort but well worth the piqued flavor. Grated parmesean was a  tasty twist on my old favorite. Enjoy!

  • 1 lb. asparagus,neatly trimmed
  • 2 T.  olive oil
  • 1 T. butter
  • 2 cloves garlic,very finely minced or crushed
  • 1 t. lemon juice
  • 1 t. crushed rosemary
  • 1/2 t. oregano
  • 1/2 t. basil ( I used the basil found in tubes instead of dry)
  • 1.2 t. white pepper
  • 1/2 t. onion powder
  • 1/2 C. grated parmesean
  • 1/2 t. Weber Lemon Pepper (my fav – your choice!)
  • extra parm and lemon zest to garnish

Pre-heat oven to 350 degrees. In a large saute pan over low medium heat melt butter and olive oil.Saute garlic for about two minutes.DO NOT BURN or you will have to toss this (I know I say this in every recipe with sauted garlic – I cannot stress how  even slightly burned garlic will ruin the taste of your dish).Add lemon juice, rosemary, onion powder, basil, oregano, white pepper,and lemon pepper to the oil and garlic.Saute for one minute.  I wish the page was scratch and sniff- the whole house smelled amazing.

Add asparagus to saute pan and toss very well- coating all pieces with  the savory oil.Saute 5-7 minutes on medium heat for one pound of asparagus

Add the cheese to the pan and quickly toss to incorporate.

Roast in oven uncovered another 5- 7 minutes depending how thick your stalks are ,and how crispy/soft you like them.

Transfer to your serving plate if you have used your saute pan to roast ( I prefer roasting in the saute pan and transfering to a nice clean serving plate).Garnish with a few grates of parm and a few shavings of lemon zest. This took asparagus to the next level for me!

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Heart Happy Alfredo

November 3, 2010

Alfredo is not just for fettucine anymore.I LOVE this sauce.Although I enjoy a nice red sauce from time to time,nothing gets my tastes buds going than a nice creamy white sauce.This is simple and versatile.The downside to Alfredos and other white sauces is the amount of butter and cream used- fat city.No more! Tonight I am serving it over mini  four cheese raviolis and vegetables.The possibilities are endless.

Note:The measurements given will make 2  cups . The amounts pictured are a double recipe. This will keep about 5 days in the fridge.It can go over so many things that I usually make a little extra.That makes another meal a few days later, all the quicker to toss together. Who doesn’t need to save some time!
The Sauce

  • 1 C. milk (I use 2%-if you want you can use a higher content fat- but why?!?)
  • 1 C. small curd lowfat or non fat cottage cheese
  • 2 T. Flour
  • 3 T. chopped sweet onion (approx. half a large onion)
  • 1/2 -2/3  C. grated fresh Parmesaen (no green can please)
  • 1 large clove garlic
  • 1/2 t. salt
  • 1/2 t. pepper

Put all ingredients into a blender and puree until creamy,about 4 minutes.Mixture will still be liquidy at this time.Transfer to a micro safe bowl (I put it back into the 4 C. Pyrex that  I measured the milk into-less clean-up)Heat  in the microwave 5 minutes on high and stir.Heat another 5 minutes.Sauce should be thick enough to nicely coat a spoon.Test for seasoning at this time too.If needed add a bit more salt or garlic salt.

This is what your thickened creamy Alfredo will look like.(Remember this is a double recipe).
Rich and satisfying without the guilt of a heart attack on a plate!