Monday, March 25, 2013
Asparagus is a traditional side dish at Easter dinner. If you need inspiration for a new way to prepare this fantastic vegetable, look no further. Asparagus is roasted until tender, then topped with herbed goat cheese and roasted sunflower seeds --umm yes please. This is delicious.
Start by trimming the ends of the asparagus and then laying them flat on a rimmed baking sheet.
Drizzle with the olive oil (I used garlic infused olive oil for extra flavor!)
and then roast for about 15 minutes, shaking the pan halfway though. Transfer the asparagus to a serving dish, and top with the goat cheese
and sunflower seeds.
I served this with roasted chicken, but I think it would be BEST with Easter ham!
I can't wait to make this again!
One year ago: Shrimp and Spinach Risotto
Two years ago: Caramel Macchiato Cheesecake
Three years ago: Tuna Tetrazzini
Get more great ideas at My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Wildcrafting Wednesday.
1 pound asparagus, ends trimmed
1 Tbsp. olive oil
2 Tbsp. herbed goat cheese
2 tsp. roasted sunflower seeds
Place the asparagus on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper. Roast at 400 for about 15 minutes, turning the asparagus once during cooking time. Transfer to a serving dish and top with goat cheese and sunflower seeds. Serves 4.
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