Simple and tasty – this is a great veggie side dish.
1 bunch asparagus, trimmed
1 TBSP olive oil
Salt and pepper
2 TBSP butter
1/2 c panko
1 lemon, juiced and zested
Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with salt and pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
Top asparagus with breadcrumbs.
I had this wonderful creme fraiche sauce leftover from Sunday that I tossed with some cauliflower and pasta, then topped with some Aleppo pepper and fresh chives – yummy and easy!
1 small head of cauliflower broken into small florets
8 oz pasta
For the sauce
4 oz crème fraîche
1 TBSP Dijon mustard
1/2 TBSP whole grain mustard
1/2 TBSP capers, roughly chopped
1/2 TBSP thyme
1 TBSP chopped flat-leaf parsley
1 tsp black peppercorn
1 tsp lemon zest
⅛ tsp salt
Cook pasta according to package. Add the cauliflower for the last 3 minutes.
Combine all the sauce ingredients in a small food processor and process until combined.
Drain pasta/cauliflower and toss with sauce. Top with a little Aleppo pepper and snipped fresh chives.