Dinner, Fish & Seafood

Lemon-Pepper Cod with Prosciutto Wrapped Asparagus


Another speedy weeknight dinner.  Once again, you can have an elegant and tasty dinner on the table in under 1hr ! You can even entertain with this meal, just add some starch (rice/orzo/quinoa/bread/potato) with a glass a wine !

Heat oven to 375F

Pat and dry cod fillets and season with salt, lemon pepper, parsley and paprika


Wrap asparagus either individually or in bundles with prosciutto

  
 Arrange everything on a tray (separate trays for veggies and fish) and bake for 20 mins

Serve hot !

Poultry, Quick Dinner, Savory

Chicken and Asparagus roll-ups

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My favorite spring vegetable is Asparagus and I can never think of enough ways to cook it–not that you really need to do much to them if they are super delicious.  So I thought about making this recipe.  I had read several variations on this and I adjusted it to fit my busy schedule…..so here goes !

Preheat oven to 400F

Season a bundle of asparagus with salt, lemon pepper and red pepper flakes and a drizzle of olive oil

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on the other hand, pat dry 1 lb of thinly sliced chicken breasts ( about 5 pieces in a packet) and season both sides with salt.

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wrap about 4-5 asparagus spears in the chicken breast and secure with a toothpick.

 

Place the rolls, seam side down in a glass baking dish and season the top sides of the chicken breast with Montreal steak seasoning and drizzle olive oil.

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Bake for about 20min till the chicken is cooked through.  Cook time might vary based on the thickness of the chicken slices.

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Enjoy warm with a bowl of soup or some buttered pasta !

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Salad

Asparagus Egg Salad

I first read this recipe a few years ago in the New York Times.  I thought it was a little different but the ingredients were quite expensive.  I am not exactly in the position to add shaved truffles to my salad !  So this is my everyday adapted version of a what was once a very fancy salad.

Ingredients:

1 bunch of Asparagus cut into ~1/2 inch pieces

1 hard-boiled egg

1/2 Tbsp of drained capers

2 tsp of chopped parsley

Lemon juice ( please use as much as you like, I like my salads tart and lemony so I added as much as 1 Tbsp)

2 tsp of extra virgin olive oil

salt and pepper to taste.

Method:

Bring water to a boil in a small pot and add one large egg and boil for 15min till hard-boiled.  You could go a little shy of that if you prefer a soft and runny yolk–I don’t.

Meanwhile, cut asparagus and gently heat through in a pan with lemon juice and olive oil.

Chop parsley and capers together, the salt and tartness from the capers blend in with the oils of the leaves and makes for a great ‘gremolata’.

Add, the gremolata to the pan and heat through.  The idea is to heat the ingredients through and mix them–not fry them.

While the asparagus cools, chop the hard boil egg and add to asparagus.

Season with salt and pepper.

Enjoy !