Tag Archives: asparagus

Happy Things

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TGIF!  I hope everyone has a wonderful Mother’s Day weekend surrounded by loved ones.  I’ll be spending Sunday having a picnic at the zoo with my mama, and I’ll be bringing some of these muffins.  Has anyone made these yet?  … Continue reading →

Ham, Asparagus & Gruyère Crustless Quiche

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Ham, Asparagus & Gruyere Crustless Quiche

Wow, I’m really excited to share this recipe with you because I’ve now made it twice and it’s absolutely delicious.  I love making crustless quiches because they are so easy and you can combine any meats, veggies, cheeses you like.  … Continue reading →

Crispy Bourbon Glazed Salmon & Balsamic Roasted Asparagus

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I have another delicious and easy seafood dish for you! As I’m sure you’ve noticed, we make a lot of fish for dinner, particularly salmon. This is definitely my favorite salmon recipe. The sweetness of the brown sugar and the bite of the bourbon pair together to make an addicting flavor. Broiling the salmon adds a delicious crispiness to it as well. The light, crisp asparagus with the bright tanginess of balsamic vinegar makes the perfect fresh and summery side dish.

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Enjoy!

Crispy Bourbon Glazed Salon (serves 2)

From How Sweet It Is

Ingredients

  • 1 pound fresh salmon
  • 1 tablespoon coarse sea salt
  • 1/2 tablespoon black pepper
  • 3/4 cup bourbon
  • 2/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground mustard

Directions

  • Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk.
  • Heat over high heat and allow it to come to a boil.
  • Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half.
  • Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
  • Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides.
  • Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust.
  • If your salmon is very thick, you may need to go a little longer.
  • Remove the salmon from the oven and brush generously with the bourbon glaze.
  • The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.

Balsamic Roasted Asparagus (Serves 2)

Ingredients

  • 1 bushel fresh asparagus (about 15-20)
  • 1 tablespoons good olive oil
  • salt, pepper
  • freshly grated Parmesan
  • balsamic vinegar

Directions

  • Preheat the oven to 425 degrees F.
  • Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
  • Season with salt and pepper. Toss to coat evenly.
  • Roast for 15 to 20 minutes, until tender.
  • Drizzle with balsamic vinegar. Toss to coat.
  • Sprinkle grated parmesan cheese and serve.

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta & Prosciutto Wrapped Asparagus

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It’s been a while since I’ve posted a recipe!  Lately I’ve been mainly eating salads and snacking for dinner, not exactly blog post worthy.  We are finally back into the swing of cooking and I have a delicious meal for you!

As I was making our grocery shopping list on Sunday and planning our meals for the week (yes, I love lists & planning.  I can’t help it, I’m a Virgo!) Jon said he wanted pasta.  Trying to put a healthy spin on his wish, I picked up some gluten-free angel hair and whipped up one of the tastiest dinners we’ve had in a long time.  Jon didn’t notice any difference in taste with the gluten-free pasta, and I didn’t notice much either.

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This is a really easy weeknight meal.  We roasted some shrimp to put on top of the pasta and I wrapped fresh asparagus in prosciutto and roasted those in the oven.  We topped the pasta and asparagus with a bit of freshly shaved Parmesan, lemon juice and lemon zest.

Even though the pasta is gluten-free, it’s still carb heavy so I ate much less than Jon did.  Everything in moderation!  You definitely want to make this soon!  It would be perfect for company.  It’s easy and fast and the fresh flavors are so summery!  You can thank me later. :)

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Enjoy!

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta (Serves 2)

Ingredients

  • 3/4 lb of gluten-free angel hair (we used DeBoles)
  • 1 lb of raw shrimp (we used frozen, easy peel shrimp)
  • olive oil
  • Parmesan
  • 1 lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper

Directions

  • Preheat oven to 400 degrees
  • Wash and dry shrimp thoroughly (thaw first if frozen by running under cool water)
  • Coat shrimp in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Roast for about 8 minutes, until shrimp turn pink.  Flip halfway through cooking time if desired
  • In the meantime, cook pasta according to directions on the box
  • Toss pasta in 1 tablespoon of oil and season with freshly shaved parmesan cheese and salt, pepper, lemon pepper and garlic salt
  • Add the shrimp to the pasta and squeeze  fresh lemon juice on top.  Sprinkle lemon zest.
  • Serve with prosciutto wrapped asparagus  (Recipe below)

Prosciutto Wrapped Asparagus (Serves 2)

Ingredients

  • 1/2 bunch of fresh asparagus (We bought the bunch with the rubber band around it and used half of this bunch)
  • 2 pieces of prosciutto
  • olive oil
  • Parmesan
  • lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper

Directions

  • Preheat oven to 400 degrees
  • Wash and dry asparagus thoroughly
  • Coat asparagus in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Separate the asparagus into two bunches and wrap a piece of prosciutto around each bunch
  • Roast for about 8 minutes, until asparagus is crisp tender.  We cooked it at the same time the shrimp was roasting
  • When done, top asparagus with desired amount of Parmesan as soon as it comes out of the oven so the cheese melts on top
  • Squeeze fresh lemon juice and top with lemon zest
  • Serve immediately with the pasta