The best side dish, ever. The recipe is below, but read on to see what else will be on my table this holiday.
photo via tragergrills.com Please note. This picture is not of the real ham I'm making. Click the link above for that. Food Network wouldn't let me use their image, so you get this one. Keeping it real since 1981.
Parmesan Roasted Asparagus- Recipe down below
Whole Wheat Biscuits with butter and honey
photo via Sarah's Cucina Bella
I use Smitten Kitchen's roasting technique (link above), but I'll brush mine with a little ginger syrup first, and use different spices. I like smoked paprika, chili powder, garlic powder, garlic salt, Kosher salt, red pepper flakes, black pepper, thyme, dry mustard, smokehouse maple or cajun seasoning, and cumin for starters. :) They are awesome.
Butter Leaf Lettuce with Chive Vinaigrette- Recipe coming soon!
We cheat and use Bisquick, which if you know me, is somewhat shocking. But my husband loves the biscuit Bisquick makes and so we use it, which is also somewhat shocking.
If you are looking for a great asparagus side dish this Easter, try this roasted Parmesan style. I rarely make it any other way.
Parmesan Roasted Asparagus
adapted from Barefoot Contessa, Family Style by Ina Garten
2 1/2 pounds fresh asparagus, ends trimmed
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1/2 Cup freshly grated Parmesan cheese (I use about 1/4 cup, if that)
2 lemons cut in wedges, for serving
Preheat oven to 400 degrees
Lay the asparagus in a single layer on a sheet pan and drizzle with olive oil. I usually give them a toss to ensure they coat every piece. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute. Serve with lemon wedges.