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Roasted Asparagus with Parmesan Gremolata
2013-08-06
https://www.metro.ca/userfiles/image/recipes/asperges-roties-gremolata-parmesan-7106.jpg
PT10M
PT15M
PT25M
Preheat oven or the bbq to 425°F (220°C).Combine parsley, cheese and lemon peel in small bowl; set aside. Toss asparagus, shallots and Becel® Gold margarine in 13 x 9-inch (33 x 22 cm) roasting pan or aluminum container. Roast 15 minutes or until tender.Arrange asparagus mixture on serving platter, then top with cheese mixture. Season with freshly ground black pepper if desired.
2
Metro
5
3
5
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2 tsp. (10 mL) finely chopped fresh parsley
2 tsp. (10 mL) grated Parmesan cheese
1/4 tsp. (1 mL) grated lemon rind
3/4 lb (340 g) asparagus, trimmed
2 large shallots, cut into thin wedges or thinly sliced onion
1 Tbsp. (15 mL) margarine, melted
Roasted Asparagus with Parmesan Gremolata
-
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Gluten-free
2
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
2 tsp.
(10 mL)finely chopped fresh parsley
-
2 tsp.
(10 mL)grated Parmesan cheese
-
1/4 tsp.
(1 mL)grated lemon rind
-
3/4 lb
(340 g)asparagus, trimmed
-
2
large shallots, cut into thin wedges or thinly sliced onion
-
1 Tbsp.
(15 mL)margarine, melted
Preparation
Preheat oven or the bbq to 425°F (220°C).Combine parsley, cheese and lemon peel in small bowl; set aside. Toss asparagus, shallots and Becel® Gold margarine in 13 x 9-inch (33 x 22 cm) roasting pan or aluminum container. Roast 15 minutes or until tender.
Arrange asparagus mixture on serving platter, then top with cheese mixture. Season with freshly ground black pepper if desired.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
