BAKED ASPARAGUS WITH PARMESAN
This is the Best Baked Asparagus on your table in 15 minutes! It boasts caramelized roasted asparagus, nutty, salty Parmesan and tantalizing buttery, crispy panko! You are going to want to make this addictive dinner side your entire meal! This Baked Asparagus takes just minutes of prep and can be on your table in less than 15 minutes or it can be prepped ahead of time and just popped in the oven when ready (LOVE this for entertaining). It is a quick, easy dinner side, extremely versatile and healthy too, loaded with fiber, antioxidants, vitamins and minerals!
Provided by Jen
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
- Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
- Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
- While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
- Sprinkle toasted panko all over baked asparagus. Serve immediately.
CARAMELIZED OVEN ASPARAGUS
I made this by accident the other day and it was so good my 9 year old and I made another batch for lunch the next day
Provided by alleycatb
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Spread asparagus in the bottom of an ovenproof pan (I used ceramic).
- Sprinkle melted butter over asparagus.
- Sprinkle lemon juice over asparagus and butter.
- Add coarse sea salt to taste (use sparingly).
- Place in oven uncovered and cook until asparagus is starting to brown and become crisp about 45 minutes to 1 hour.
ASPARAGUS-CARAMELIZED ONION SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
- Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.
INSTANT POT CARAMELIZED ONIONS
Caramelized onions typically require a great deal of attention and time, as the low and slow cooking provide a perfectly tender and golden brown result. But thanks to the Instant Pot®, this typically labor-intensive recipe because an achievable weeknight dish. These sweet and jammy onions are the perfect accompaniment to sandwiches, grain bowls and more.
Provided by Food Network Kitchen
Time 50m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
- Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.
VENISON LOIN ON SCHUPF NOODLES WITH LINGONBERRY COGNAC SAUCE, CARAMELIZED CHESTNUTS AND ASPARAGUS
Steps:
- Venison Loin: Preheat oven to 350 degrees F.
- Season the steaks with salt and pepper. Sear steaks quickly in a hot pan with olive oil on both sides and finish in oven to desired doneness. Slice meat and fan it out.
- Serve with Lingonberry Cognac sauce, crispy potato noodles (Schupf Noodles), Caramelized Chestnuts and green asparagus.
- To peel chestnuts, cut an "x" with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull and cut away the tough outer skin. Clean chestnuts the thin brown skin from the chestnuts. Melt sugar until it is caramel color and add red wine until smooth and caramel sugar is melted. Add cleaned chestnuts, toss, and set pot aside.
- Sweat shallots in butter. Add orange juice and red wine. Reduce down to 1/2. Add lingonberries, cognac, and veal-glace. Bring to boil. Reduce heat to simmer. Add mustard and simmer for 10 more minutes. Then strain through china cap.
- Bake potatoes until very soft. Let cool. Peel and shred potatoes through a very fine shredder into a large mixing bowl. Add spices, egg, and flour. Mix all ingredients quickly to form a dough. Now roll the dough into rounds, about 1/4-inch thick and 4-inch long.
- Place noodles on flour dusted plate and put in freezer. Noodles can be prepared a few days before the dinner. To finish noodles, fry in canola oil until golden brown and crispy.
CARAMELIZED ONION AND GORGONZOLA PIZZA
Steps:
- Put the onions, olive oil, and sugar into a skillet over medium heat and cook, stirring frequently, until the onions are wilted and brown, about 15 to 20 minutes. Reduce the heat if the onions are browning too quickly. Set aside to cool a bit.
- Heat the oven to 450 degrees F.
- Spread half the tomato sauce onto 1 of the crusts. Top with half the caramelized onions and half the mozzarella. Repeat with the other crust. Bake the pies until the mozzarella is browned and bubbling, about 10 to 15 minutes. As soon as the pies come out of the oven, sprinkle over the gorgonzola. Slice and serve.
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
ASPARAGUS GALETTE WITH GOAT CHEESE
This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
SARASOTA'S FOIL POUCH OVEN ROASTED ASPARAGUS
No clean up, 20 minutes, easy and healthy. Nothing more to say. This also will work with green beans, brussels sprouts, zucchini and summer squash, and mushrooms. I just change the seasoning a little (thyme with squash; rosemary with mushrooms and brussels sprouts) and otherwise, a great easy way to make a roasted flavor with no clean up. You may not get that dark caramelized color, but ... for a quick easy vegetable side dish, I love it.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Foil Pouch -- About 24-30" long piece of foil.
- Asparagus -- I base this on thick asparagus. Sometimes during the year you can buy the pencil thin asparagus, so make sure that you cut down the cooking time down and the amount of oil and seasoning as this cooks much faster and to me doesn't need as much seasoning or oil.
- I place all the asparagus in the center of the foil pouch and spread the spears out slightly, alternating the tip and stem end so they all cook evenly. Drizzle on the olive oil, salt, pepper, lemon juice and a couple of slices of lemon if you have them.
- Bake -- Fold up the pouch making sure the majority of the asparagus sits flat and seal tightly. I pick it up and shake it a couple of times which really just distributes all the oil and seasoning throughout the pouch.
- Bake in a 400 degree oven for 20-25 minutes on the middle shelf.
SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS
Use one nonstick skillet to prepare this nutritious and delicious side for dinner.
Provided by Bibi
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
- Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
- Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST
Steps:
- Preheat oven to 400°F.
- In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
- Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
- Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
ONION AND ASPARAGUS QUICHE
All that is good about Spring!
Provided by lykkeligal
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the flour and quarter teaspoon fine sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough just comes together.
- If it seems too dry, add a little extra water, but try not to make dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
- Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
- Heat the oven to 200C, 400F gas 6. Line the tart case with tin foil and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
- Adjust the oven setting to 180°C, 350°F gas 4.
- Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season
- and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
- Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite.
- Drain and refresh under cold running water, then drain well. Cut the asparagus spears in half lengthwise.
- Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of cheese for sprinkling,
- and the rest of the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
- Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter
- over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture
- to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes,
- until the filling is set and golden. According to Tim slightly before unmoulding.
- Serve warm or at room temperature .
CARAMELIZED SCALLOPS ON WARM ASPARAGUS & TOMATO SALAD
Make and share this Caramelized Scallops On Warm Asparagus & Tomato Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Place the asparagus, carrot, onions and stock in a small pan.
- Season to taste with cracked pepper and bring to a boil.
- Cook 2 to 3 minutes or until vegetables are tender.
- Stir in the tomatoes and keep warm.
- Dissolve the sugar in the vinegar and set aside.
- Heat a frying pan with an ovenproof handle and add the oil.
- Season scallops on both sides with pepper and sear in hot pan for 1 minute.
- Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
- Turn the scallops over, then remove them from the pan.
- Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
- Surround with 6 scallops and serve the dressing on the side.
- To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
- Place in a blender and puree, gradually adding the oil and lemon juice.
Nutrition Facts : Calories 143.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 22.2, Sodium 424.6, Carbohydrate 13.4, Fiber 3.7, Sugar 4.4, Protein 14
CARAMELIZED ONIONS ON THE GRILL
These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!
Provided by The Dahl House
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat.
- Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
- Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 15.3 g, Cholesterol 30.7 mg, Fat 11.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 473.7 mg, Sugar 7 g
LEERDAMMER & ASPARAGUS TART
A lovely asparagus tart with cheese.
Provided by isobelstorm
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C /Fan 180C /Gas Mark 6. First make the pastry: sift the flour, mustard, cayenne and salt into a large bowl. Rub in the butter until the mixture resembles fine crumbs, then stir in the cheese. Add 45-60ml (3-4tbsp) cold water and mix to a firm dough. Lightly knead, then wrap in cling film and chill for 10 minutes.
- Meanwhile, prepare the filling. Melt the butter in a frying pan, add the leeks and saute for 2 minutes or until tender. Blanch the asparagus spears in a large pan of boiling water for 2-3 minutes or until tender. Drain, rinse in cold water and drain again. Beat the eggs and creme fraiche together and season well.
- Roll out the pastry and use to line a 20cm/8in fluted flan tin. Line the case with baking parchment and half fill with baking beans. Bake for 20 minutes, removing the paper and beans for the final 5 minutes.
- Reduce the oven to 180C /Fan 160C /Gas Mark 4. Scatter half the cheese over the pastry base, top with the leeks and asparagus. Pour over the egg mixture then scatter over the remaining cheese. Bake for 30-35 minutes or until the top is golden and filling set. Serve warm with salad.
OVEN ASPARAGUS WITH ORANGE ZEST AND GARLIC
I like to do the asparagus in the oven, as it takes no watching and i can avoid overcooking it more easily. I like to do this for weekend brunch with Bacon and Cheese Omelet (also an oven preparation) by ellie2 (#102568) and i throw in some of the potatoes i keep available frozen from my own recipe Herb Roasted Potatoes (#30210) Makes a pretty breakfast, too.
Provided by Margaret3
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Spray a baking dish, or use non-stick.
- lay asparagus on dish.
- drizzle olive oil over it all.
- sprinkle with garlic,orange zest pepper& lite salt.
- roll the asparagus around to coat.
- Bake@ 400 for about 10-15 minutes.
- **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
- and will be cutting down the time when i make this next-i may still have been cooking it too long.
Nutrition Facts : Calories 54.2, Fat 3.5, SaturatedFat 0.5, Sodium 2.5, Carbohydrate 4.8, Fiber 2.5, Sugar 2.1, Protein 2.6
GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE
Choose spears that are smooth and vibrant, with trim, tight tips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.
More about "caramelized oven asparagus food"
RECIPE: LEMON-PEPPER ASPARAGUS - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
CARAMELIZED-ONION TART WITH ASPARAGUS RECIPE - …
From chatelaine.com
3.6/5 (46)Category RecipesServings 12Calories 186 per serving
HOW TO COOK ASPARAGUS 3 WAYS - FOOD.COM
From food.com
Estimated Reading Time 4 mins
CARAMELIZED LEEK ASPARAGUS SALAD - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
3 WAYS TO CARAMELIZE ONIONS - CHATELAINE
From chatelaine.com
ASPARAGUS AND CARAMELIZED ONION TART - CSMONITOR.COM
From csmonitor.com
SMOKED SALMON ASPARAGUS QUICHE - CANADIAN LIVING
From canadianliving.com
ONE FOOD, FOUR WAYS: ASPARAGUS | MEN'S JOURNAL
From mensjournal.com
ROASTED BALSAMIC ASPARAGUS RECIPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
OVEN ROASTED ASPARAGUS, WHIPPED RICOTTA, HONEY | BACON IS ...
From baconismagic.ca
EGG BAKES! SPINACH, RICOTTA AND CARAMELIZED ONION
From burnbraefarms.com
TOASTED SAGE GNOCCHI WITH SAUTéED ASPARAGUS AND ...
From adventuresincooking.com
ROASTED ASPARAGUS WITH PARMESAN - ALLRECIPES
From allrecipes.com
PARSLEY PESTO SPAGHETTI WITH ASPARAGUS AND CARAMELIZED ...
From adventuresincooking.com
ASPARAGUS, MUSHROOM AND CHEESE FLATBREAD - LOVE OF FOOD
From loveoffood.sodexo.com
BACON ASPARAGUS PIZZA WITH CARAMELIZED ONIONS AND BASIL ...
From csmonitor.com
CARAMELIZED SPRING ONION AND GRUYERE TART | CANADIAN LIVING
From canadianliving.com
PERFECT HOLIDAY PAIRINGS - CHATELAINE
From chatelaine.com
BAKED COD WITH POTATOES AND ASPARAGUS - BEV COOKS
From bevcooks.com
BACON ASPARAGUS PIZZA WITH CARAMELIZED ONIONS AND BASIL ...
From csmonitor.com
HOW TO CARAMELIZE ONIONS: SKILLET OR OVEN METHOD
From insider.com
PERFECT ROASTED ASPARAGUS (EASY RECIPE!) | GET INSPIRED ...
From getinspiredeveryday.com
ROASTED ASPARAGUS - THE GUNNY SACK
From thegunnysack.com
MEATLESS MONDAY: CARAMELIZED LEMON PASTA WITH ASPARAGUS ...
From patch.com
DUCK CONFIT SUSHI, ASPARAGUS TEMPURA AND CARAMELIZED ...
From canardsdulacbrome.com
CHICKEN BRUSCHETTA WITH ASPARAGUS AND CARAMELIZED ONIONS
From sunriseseniorliving.com
ASPARAGUS, ONION AND FETA TOASTS - RICARDO CUISINE
From ricardocuisine.com
ROASTED BABY POTATOES, MUSHROOMS, ONIONS, AND ASPARAGUS ...
From fortheloveofcooking.net
ASPARAGUS AND CARAMELIZED ONION TART - CSMONITOR.COM
From csmonitor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love