MDF(smash)

mascarah:

[Life: MAKE] : Simple Seasonal Asparagus Favs
Recently the asparagus has been amazing at Whole Foods so I’ve been experimenting with various takes on some of my old favorites. I love the texture of asparagus and am thrilled with the way these dishes turned out.
Asparagus w/Ricotta & Toasted Bread Crumbs
Ingredients:
2 pounds of asparagus, washed & cut 2 tablespoons unsalted butter 1/2 cup seasoned bread crumbs 1 lemon 1/4 lb of fresh ricotta cheese Salt & Black Pepper to taste
Directions:
Steam asparagus 5 to 7 minutes, until tender. Make sure you do not let it get mushy - eek! In a small sauté pan, melt butter over medium heat. Add bread crumbs and sauté about 5 minutes, until dark brown, being careful not to burn. Squeeze lemon juice over asparagus and sprinkle generously with bread crumbs. Place ricotta on top of asparagus right before serving. Add salt and pepper to taste.
Asparagus with Pecorino & Prosciutto
Same ingredients - swap Ricotta for Pecorino (freshly shaved or grated - 1/4 cup), add 1/4 lb of proscuitto - sliced thin, watercress (fresh, 1/2 a cup) and add olive oil or balsamic to taste.
Directions:
I prefer my prosciutto fresh and pre-sliced from the local butcher, layer desired amount on a plate while cooking asparagus. Cook asparagus the same as above - add to plate with prosciutto as soon as the asparagus comes out of the heat. Immediately add pecorino. Salt and pepper to taste. Half a lemon and squeeze on top. Olive oil or balsamic (I prefer olive) to taste.
Note: I added watercress (same time as prosciutto to the plate) - fresh and just washed. Sometimes I saute it slightly. [Special RIP for my camera - these were the last photos I retrieved from it. I purposely edited & changed lighting between the top one and not the bottom to show that my photography is strictly situational and edited, I have no real skillz :)]

I <3 Asparagus.

[Life: MAKE] : Simple Seasonal Asparagus Favs

Recently the asparagus has been amazing at Whole Foods so I’ve been experimenting with various takes on some of my old favorites. I love the texture of asparagus and am thrilled with the way these dishes turned out.

Asparagus w/Ricotta & Toasted Bread Crumbs

Ingredients:

2 pounds of asparagus, washed & cut
2 tablespoons unsalted butter
1/2 cup seasoned bread crumbs
1 lemon
1/4 lb of fresh ricotta cheese
Salt & Black Pepper to taste

Directions:

Steam asparagus 5 to 7 minutes, until tender. Make sure you do not let it get mushy - eek! In a small sauté pan, melt butter over medium heat. Add bread crumbs and sauté about 5 minutes, until dark brown, being careful not to burn. Squeeze lemon juice over asparagus and sprinkle generously with bread crumbs. Place ricotta on top of asparagus right before serving. Add salt and pepper to taste.

Asparagus with Pecorino & Prosciutto

Same ingredients - swap Ricotta for Pecorino (freshly shaved or grated - 1/4 cup), add 1/4 lb of proscuitto - sliced thin, watercress (fresh, 1/2 a cup) and add olive oil or balsamic to taste.

Directions:

I prefer my prosciutto fresh and pre-sliced from the local butcher, layer desired amount on a plate while cooking asparagus. Cook asparagus the same as above - add to plate with prosciutto as soon as the asparagus comes out of the heat. Immediately add pecorino. Salt and pepper to taste. Half a lemon and squeeze on top. Olive oil or balsamic (I prefer olive) to taste.

Note: I added watercress (same time as prosciutto to the plate) - fresh and just washed. Sometimes I saute it slightly. [Special RIP for my camera - these were the last photos I retrieved from it. I purposely edited & changed lighting between the top one and not the bottom to show that my photography is strictly situational and edited, I have no real skillz :)]