Cheesy Roasted Asparagus Recipe

Veggies anyone?

 

I realize this is the vegetable that normally you like or you hate, no middle ground with but like many other things, you may find how you cook something changes the flavor, the texture and possibly your liking for it. If you have shunned off asparagus due to not liking the taste, I ask that you give it another try with this recipe. For those of you who are lactose and don’t eat cheese or have allergic reactions to cheese, this particular recipe can either be altered to your liking or if you are like me (who is lactose intolerant) and still takes the risk of eating dairy then this might be up your alley. I figured those of you who are vegan and vegetarian may enjoy this recipe most. 

Of course a great recipe side or can be eaten on its own for a meal. 

 

Ingredients:

  • 1 lb of asparagus spears — the woody part removed
  • 3 Tablespoons of olive oil
  • 1 tablespoon of minced garlic (or 4 cloves of garlic minced)
  • 3/4 teaspoon of kosher salt
  • 1/4 teaspoon of fresh cracked black pepper
  • 1 1/4 cup of shredded mozzarella cheese

Instructions:

  1. Preheat over to 425 F, lightly grease non stick baking sheet with cooking oil spray
  2. Arrange asparagus on baking sheet; set aside
  3. In a small bowl, mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat
  4. Bake for 15 minutes, until vibrant and just beginning to tender
  5. Remove from oven, top with mozzarella cheese, return to oven & broil or grill until until the cheese melts and becomes golden (4-5 minutes)
  6. Serve immediately

Enjoy!

For more recipe, make sure to follow Cafedelites

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Beef stir fry

beef stir fry

Now one good thing about this particular recipe is, you can sub the beef for something else that fits your taste buds, I realize not everyone likes meat or beef in particular, so use vegetables only or add some tofu, perhaps you like chicken — then use chicken instead and if you are feeling really fancy, you can have seafood instead of meat or utilize both at the same time (shrimp and beef, chicken and beef, lobster and shrimp, etc) so make this your own creation if you will. I chose this beef recipe because I have made beef stir-fry in the past (and I have also made other types as well) and it tasted wonderful; my ingredients may have differed from hers but still came out fantastic! I am a firm believer in experimenting in the kitchen, so go for it!

Ingredients: (sauce)

  • 3 tsp cornstarch/ corn flour
  • 2 Tbsp & 1/3 cup of water (separated)
  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp of Chinese cooking wine or dry Sherry
  • 1 tsp of white sugar
  • 1/2 Tsp of sesame oil (optional)
  • dash of black pepper
Ingredients: (stir fry)
  • 2 Tbsp peanut oil
  • 1 garlic clove (crushed)
  • 7 oz / 200 grams of beef (thinly sliced)
  • 1/2 small onion (yellow, white or brown)
  • 1/2 red bell pepper (sliced)
  • 1 small carrot (sliced thinly on the diagonal, halved lengthwise)
  • 3 baby pak choy/ bak choy (quartered lengthwise)
  • 3 stems scallion / shallots (cut into 3cm pieces)
Ingredients: (To Serve)
  • Steamed white rice
  • sesame seeds (optional)
  • fresh cilantro (optional)
Instructions:
  1. Combine the cornstarch and 2 Tbsp of water in bowl, mix together
  2. Mix in the remaining sauce ingredients, except the 1/3 cup of water
  3. place the beef and 2 Tbsp of sauce in a bowl, mix gently and set aside for 15 minutes
  4. add 1/3 cup of water into the remaining sauce , set aside
  5. Heat oil in wok over HIGH heat, add garlic and cook for 15 seconds
  6. Add onion and cook for 1 minute
  7. add beef and cook until it changes color from red to light brown (but not cooked through)
  8. Add bell pepper and carrots and stir fry for 30 seconds
  9. add pak choy & scallions/shallots and cook for a further minute until sauce is thicken
  10. remove from HEAT immediately
  11. serve with rice
She makes note that one should NOT use light or dark soy sauce but instead ALL PURPOSE soy sauce. If you cannot purchase Chinese cooking wine, chicken broth can be used in place of, use good source of beef and cut against the grain. 
 
If you are interested in more recipes from this particular cook, follow her page: https://www.recipetineats.com/