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Roasted Asparagus Salad with Toasted Breadcrumbs

Roasted Asparagus  Salad with Toasted Breadcrumbs
Roasted Asparagus  Salad with Toasted Breadcrumbs
Roasted Asparagus  Salad with Toasted Breadcrumbs

The buttery garlicky bread crumbs with the mellow flavor of the blanched asparagus spells delicious.

Roasted Asparagus  Salad with Toasted Breadcrumbs

Adapted from a recipe by Donna Hay. The breadcrumbs will be quite seasoned, and you want them so,  and so much the better to enhance the mild asparagus. Serves 4.

Ingredients

2/3 cup fresh breadcrumbs
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
1 clove garlic, minced
1/4 teaspoon crushed red chili flakes
Salt and freshly-ground black pepper to taste
1 bunch asparagus, trimmed and cleaned
¼ cup Delightful Palate’s Balsamic Garlic Honey vinaigrette
1 tablespoon grated Parmesan
1 tablespoon chopped fresh parsley
Preheat a broiler to high.

Pre heat oven to 400 In a small bowl, combine the breadcrumbs, lemon zest, garlic and chili and season lightly with salt and pepper. Stir to combined well so that all the breadcrumbs get slicked and spiced.

In a medium size skillet , melt the butter and add the breadcrumb mixture and stir around on low heat until they become golden brown. Let cool and stir the Parmesan and parsley

Toss the asparagus with balsamic garlic honey vinaigrette to coat and season with salt and pepper. Spread onto a roasting pan and roast on the oven , until bright green and tender, and beginning to brown here and there, around 4-5 minutes depending on the size of the spears. Remove from the oven and set aside on a serving dish, In the same pan, spread the breadcrumbs and toast under the broiler, turning often, until golden. Around 2-3 minutes. Stir the Parmesan and parsley into the crumbs and serve over the asparagus. Pass lemon wedges alongside,