Pittsburgh Guest Blogger: Parmesan Princess

Green Flash, one of the stars of Spring 2016’s hot Pantone colors, demands attention and screams confidence. This year, don’t keep your favorite Spring hues in the closet, bring them to dinner!  Green flash, 15-0146, reminds me of blanched green Spring vegetables.  There is nothing like oven roasted asparagus with a spicy, sweet finish.   Why not create a colorful, delicious dish that’s on trend!  Here is the recipe…

 Video Link in Directions How To Prep Asparagus:https://youtu.be/NniXb7zMft
Spring 2016 Hot Pantone Colors link: https://www.pantone.com/pages/fcr/?season=spring&year=2016&pid=11#green-flash

Chili Orange Roasted Asparagus 

Ingredients:

1 bunch asparagus

2 tbsp. olive oil

1 tbsp. honey

1 clove garlic, finely chopped

salt/pepper

1 tbsp. chili flakes

orange zest

Directions: 

Preheat oven to 425 degrees.

Rinse and prep asparagus. (See How to Prep Asparagus Video)

Blanch asparagus by boiling for 30 seconds, removing with a slotted spoon, and submerging into an ice bath. Salt water right before adding vegetables. 

Dry with paper towels.

Add dry asparagus , olive oil, honey, and garlic to a Ziploc bag.

Toss until coated.

Place on a baking sheet in a single layer. Salt/pepper.

Bake 7-9 minutes until still crisp with roasted edges.

Remove, sprinkle with chili flakes and orange zest.  

Enjoy! 

Ciao!