Have you planned out your Easter dinner meal, yet? If not, then this series is for you. From appetizers, such as today’s recipe, to entrees to side dishes to desserts, the entire meal can be planned from the Easter Dinner Series. If you missed the first in the series, check out the French Macaroons that are a perfect addition to the Easter basket. If you haven’t subscribed, yet, do so and receive a free digital or printable meal planner to make things easier for the busy cook.
I had my first taste of asparagus as an adult and enjoyed the woody flavor. I admit this budding plant isn’t for everyone, so the recipe can easily be adapted for broccoli or another green vegetable. It’s an easy appetizer that will wow your family or guests with the aroma and flavor combination. And, it’s quick and simple with less than ten ingredients. Can you say time saver?
I always had difficulty trying to find the precise place to cut asparagus, but not any more. I just bend the stalk near the base, and it breaks naturally at the perfect point to remove the woody base. It couldn’t be any easier to prep and prepare this dish.
Asparagus with Roasted Red Peppers
Yield 4 servings
- 1 pound asparagus, 1 inch trimmed off the bottom
- 1/2 cup roasted red peppers from the jar
- 2 tablespoons olive oil
- 1/4 cup chopped flat leaf parsley
- Salt and freshly ground black pepper
- Sherry Vinegar
- Feta Cheese
- Trim 1 inch off the bottoms of the asparagus. Toss the trimmed asparagus with olive oil on a foil-lined baking sheet and season with salt and pepper.
- Broil, stirring occasionally, until tender, about 4 minutes.
- Drizzle with sherry vinegar and more olive oil. Season with salt.
- Top with crumbled feta cheese and chopped roasted red peppers and parsley.
Substitution: Pimentos, drained, can be substituted for roasted red peppers.
Quick tip: Asparagus will bend at the precise location to break off the woody stem instead of cutting.