Roasted Lemon Pepper Asparagus

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Asparagus is one of my favorite vegetables and I especially love it with lemons. This recipe is extremely quick and easy to prepare for any side dish or appetizer. Fresh lemons and asparagus pair so perfectly together. This fresh app is packed with all kinds of antioxidants so be sure to eat these greens!

Ingredients:
1 bunch of fresh aspsaragus (about 1 lb); ends removed
1 Tbsp olive oil
1/2 tsp lemon pepper
1 lemon; zested and juiced
Sea salt and pepper for taste

Steps:
1. Preheat oven to 400 degrees F. In a large bowl, toss the asparagus with olive oil, lemon zest and juice, and lemon pepper until evenly coated.

2. Sprinkle with a pinch or two of sea salt and pepper. Place in baking pan and roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Enjoy!

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Roasted brussel sprout & aspargus salad with blue cheese & cranberries

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I absolutely looooooove roasted brussel sprouts and I recently read a health article about asparagus and how nutritious it is so of course I have been trying out new recipes with asparagus and this is one of my new favorite salads. The combination of the two perfectly warmed seasoned vegetables with the crumbled blue cheese almost melts together. The sweet chewy cranberries also blend in perfectly. This dish is simple, delicious, and yet so easy to put together—this is a must try!

Yield: 4-6 servings

Ingredients:
1/2 lb of brussel sprouts; cut in half (about 3 1/2 cups)
1 bunch of fresh asparagus; cut in thirds
1 Tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp basalmic vinegar
1/3 cup of fresh crumbeled blue cheese
1/4 cup dried cranberries

Steps:
1. Preheat oven to 400 degrees F. In a roasting pan combine the asparagus and brussel sprouts. Drizzle with olive oil until lightly coated. Sprinkle in salt, garlic powder, and black pepper. (That’s all! Super simple!) Bake for 20 minutes until asparagus and brussel sprouts are golden brown. Some of the brussel sprout leaves may be extra brown/crispy and those are the best part so don’t throw them away. 🙂

2. Place roasted vegetables in a serving bowl, add vinegar, and mix with a spoon. Top with crumbled blue cheese and dried cranberries. This combination is out of this world!image

Baked Mozzarella Asparagus

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Asparagus is one of my favorite vegetables to cook especially during the week nights. They are so easy to cook and take almost no time. I usually just baked them with some of my favorite seasonings . I had some leftover mozzarella cheese in my fridge from this weekend and decided to sprinkle some on top… I am so happy I did because what a delicious cheesy creation it turned out to be!

Yield: 4

Ingredients:
1 bundle of asparagus (about 15 spears)
2 tsp olive oil
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
Sprinkle of Italian seasoning
1/2 cup shredded mozzarella cheese

Steps:
1. Preheat oven to 425 degrees F. Wash and pat down asparagus’, then with a sharp knife cut an inch off the stems. In a baking dish drizzle olive oil on top of asparagus’, add seasonings and mix with tongs or hands until evenly coated.
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2. Bake for 15 minutes, then with a spatula flip and bake for another 10 minutes. Once cooked, heat oven to broil, sprinkle cheese on top of cooked asparagus and broil for 2 minutes or until cheese is melted. Once melted sprinkle top with Italian seasoning. Enjoy this cheesy delicious dish!
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Open-Faced Kale & Asparagus Omelet

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If you’re looking for a hearty, nutritious breakfast that will satisfy you until lunch, then you would love this nutrient-packed breakfast!

Yield: 1

Ingredients:
1 tsp olive oil
1 egg
1 egg white
1/4 avocado; sliced
2 asparagus spears; washes and sliced
1 cup baby kale
1 Tbsp low-fat sharp cheddar cheese
Salsa or chopped tomato (optional)
Salt and Pepper to taste

Steps:
1. In a small frying pan on medium heat, add olive oil and asparagus spears. Season lightly with salt and pepper. Cook for 5 minutes and then add baby kale until wilted. In a small bowl, whisk egg and egg white and season lightly with salt and pepper.

2. Add egg batter and with the pan swirl around so egg is evenly coated the pan. Let cook for 3 minutes or until mixture is well set but still wet. The easiest way to flip omelet is to get two spatulas on both sides of omelet and quickly flip. Only cook for 1-2 minutes and slide omelet off of pan and onto plate. Add avocado, cheese, and salsa (or chopped tomatoes). Delicious & nutritious!

Prosciutto Wrapped Asparagus

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Yield: 4

Ingredients:
20 asparagus spears
10 thin slices of prosciutto; cut in half vertically
1 tsp olive oil
Salt and pepper to taste

Steps:
1. Preheat oven to 375 degrees F. Break ends off of asparagus spears; then wash and dry them. Lay spears on baking sheet and drizzle olive oil, and lightly add salt and pepper(prosciutto can be salty so go easy).

2. With tongs or your hands, evenly coat spears with olive oil and bake for 10 minutes. Then preheat oven to a high broil.

3. Once spears are cool enough to hold, wrap a piece of the prosciutto half around. Repeat with all spears and then broil for 5-7 minutes.