Receita
Chudda's Cuisine/Lounge
Jun 22, 2013
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ASPARAGUS TWO WAYS

I think one of the keys to my weight loss was finding flavorful, tasty ways to eat healthy food.  For years I have been on and off diets..  When I was on a diet I basically ate bread in the morning, a plain salad and a glass of milk at night.  Looking back I can’t believe how my diet could last because I love food soooo much!!  When I started eating vegetables with everything, combining things I loved, I didn’t see myself as being on a diet. I was just eating great food!! And here are a few examples of how to eat healthy without being boring.

Freshly grown, local asparagus is the ultimate symbol of spring arriving here in the Northwest.  It’s a favorite in our household .  We put it in our eggs, roast it, saute it….every way you can imagine and we never get tired of it!!  We were so excited when we decided to post a few recipes that we could barely get the pictures taken before we ate it all lol!!  Our neighbor brought us bunches of fresh asparagus from Eastern Washington and it was the BEST!!  So, here are a 2 ways of serving asparagus that we hope you will love!!

Grilled Asparagus with prosciutto and parmesan

This is a classic…..

1 bunch asparagus, cleaned and woody tips cut off

olive oil

salt and pepper

6-7 pieces thin sliced prosciutto

shaved parmesan

Preparation:

Drizzle olive oil over asparagus and season with salt and pepper

asparagus two ways

Heat grill over medium hight heat and grill until crisp-tender

asparagus two ways

Remove from heat and drape prosciutto over asparagus.  Top with shaved parmesan

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Asparagus Bruschetta

1 bunch asparagus cleaned, woody tips cut off, then cut on the bias

baguette or other bread for crostini

fresh buffalo mozzarella or regular mozzarella balls

1 c. cherry tomatoes, sliced in half

chives, minced

mint leaves, minced

olive oil

salt and pepper

Preparation:

Cut baguette on the bias, place on cookie sheet and drizzle with olive oil, salt and pepper and toast in the oven until golden, approx. 15 min. on 350F

asparagus two ways

Blanch asparagus in salted water until crisp tender, cool in ice bath.  Set aside

Mix cherry tomatoes, chives, asparagus pieces, mint, olive oil and salt and pepper to taste.

Slice mozzarella into discs and set aside.

Plating:

You can layer the ingredients for a more finessed look or just combine all the ingredients and place on top. Here are a couple of examples of each!!

asparagus two waysasparagus two waysasparagus two waysasparagus two waysasparagus two waysasparagus two ways

Put 1 slice of mozzarella on top of crostini.  Assemble asparagus/tomato mixture on top.  Drizzle with more olive oil.  Serve!!

 

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

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Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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