Cooking with Rocky: Spring Side Dishes
INGREDIENTS: Roasted Honey-Lemon Asparagus
- 10-12 ea Asparagus Spears; trimmed
- 1 tbsp Olive Oil
- 1 ea Lemon; burnt/halved
- 1 tbsp Capers
- 1 tbsp Honey
- TT SALT Himalayan Pink Salk
- TT SALT Tellicherry Pepper
PROCEDURE:
1. Preheat oven to 400F.
2. Trim asparagus and toss in olive oil and burnt lemon juice.
3. Lay on baking sheet and drizzle with honey.
4. Season with S/P. 5. Roast at 400F for approx. 15 min.
INGREDIENTS: Sauteed Brussels w/Crisp Bacon
- 10-12 ea Fresh Brussel Sprouts; quartered
- 4 oz Bacon; diced
- 6-8 ea Grapes; halved
- ½ tsp SALT Spanish Smoked Paprika
- TT SALT Himalayan Pink Salk
- TT SALT Tellicherry Pepper
PROCEDURE:
1. Render bacon fat in medium heat saute pan.
2. Once rendered, add brussels.
3. Season and saute until brussels are fork-tender (with some color).
INGREDIENTS: Spring Pea Puree
- 1 lb Spring Peas
- 1 tbsp Tarragon
- 1 tbsp Mint
- ¾ cup Heavy Cream
- TT SALT Himalayan Pink Salk
- TT SALT Tellicherry Pepper
PROCEDURE:
1. Put all ingredients into a small saucepan and bring to a boil.
2. Season to taste.
3. Place all ingredients into blender and puree until smooth.
4. *serve warm or chilled!
NINETEEN49 CATERING
www.1949catering.com
