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This easy side dish will impress any dinner guest. Oven roasting makes for tender, caramelized asparagus while creamy, rich garlic bechamel sauce makes this dish truly special.
Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Hold a bunch of asparagus in your hands and bend it to see where it begins to break. Chop the bunch at the breaking point an discard the shorter, end portion. Repeat with remaining bunch.
Lay the asparagus out in an even layer on the baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, or until asparagus is tender to your liking.
Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the butter. Add the garlic and onions and saute until fragrant and translucent, about 2 minutes. Whisk in the flour until free of lumps. Let cook for about 2 minutes until roux turns a light blonde color, whisking continuously.
Whisk in the heavy cream, making sure it is free of lumps. Cover and let simmer for 10 minutes or until thickened. Do not boil. Stir in the salt and pepper. Do not undersalt, or your sauce will be lacking in flavor. Make sure you taste test! If your sauce is thicker than you’d like, add in a bit of the milk, 2 tablespoons at a time.
Plate the roasted asparagus and pour sauce over top. If you have extra sauce, keep it on the side and add more to individual servings if desired. Serve immediately with Parmesan cheese for topping.
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!