CAPRESE ROASTED ASPARAGUS #VEGETARIAN #DINNER
We should talk about tasks. Not from the detesting, I loathe doing them viewpoint. Be that as it may, a greater amount of, what was your top pick "task" growing up as a child?
I cherished clearing the floors. Possibly I observed such a large number of re-keeps running of Cinderella, yours genuinely would breadth, compass, and range. Now and again, I would notwithstanding acquire earth from outside and put it on the wood floor to make sure I could clear it. Pause. Did I simply state that for all to hear? I guarantee I'm not a sequential executioner.
Other than clearing I likewise cherished collapsing clothing. I think this particular task let my sort A character truly radiate through. Collapsing immaculate lines, sorting out by classification and conveying said merchandise to the suitable party.
Fundamentally I was Marie Kond-ing before it was a thing. Shouldn't something be said about you? Did you have any most loved tasks growing up? I will state for the record that the main task I loathed doing was cooking. Pant. Whenever my mom would need assistance in the kitchen I would disappear like a fart in the breeze.
INGREDIENTS:
- 1 lb asparagus, stalks trimmed
- 2 tbsp olive oil, divided
- salt and pepper to taste
- 2 cups grape tomatoes, halved
- 1 1/2 cups shredded mozzarella
- Balsamic glaze, for garnish
- Fresh chopped basil, for garnish
DIRECTIONS:
- Preheat your oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
- Place the asparagus on one side of the baking sheet in a row while placing the tomatoes on the other side in a row. Drizzle the top of the asparagus with 1 tbsp of olive oil, salt and pepper. Repeat process with tomatoes.
- Place the veggies in the oven and cook for 10 minutes. With five minutes left remove the baking sheet and top the asparagus with mozzarella. Place back in the oven and continue to cook until the cheese has melted and slightly golden.
- Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes and fresh basil. Drizzle the balsamic glaze on top and serve!
For more detail : http://bit.ly/2XWME9K
