Roasted Lemon Asparagus
1 pound of asparagus ends trimmed
1/2 pound cremini mushrooms, sliced
1 large lemon
1 small onion, thinly sliced
2 tablespoons capers, rinsed and chopped
2 tablespoons olive oil, divided
1/4 cup dry white wine
2 tablespoons fresh chervil or flat leaf parsley chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
1/8 teaspoon cayenne
In a large non-stick skillet, heat one tablespoon of the olive oil over high heat. Add the asparagus, and cook 4-5 minutes, turning once, until the asparagus begins to soften and browns slightly. Remove to a plate. Slice half the lemon in paper-thin rounds. Squeeze the juice from the remaining half and set aside. Heat the remaining olive oil in the same skillet. Add the mushrooms, lemon slices, onion, and capers. Cook 4-5 minutes until the lemons begin to brown and give off their liquid. Reduce the heat to low and add the wine and asparagus. Add the lemon juice and chervil (or parsley), tossing the asparagus to coat. Season with salt and pepper and serve immediately.
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Recipe of the Week
Zucchini Parmigiana
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 clove garlic, minced
1/2 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
1-1/2 large zucchinis, sliced
2 large eggs
1-1/2 cups ricotta cheese
2 tablespoons fresh parsley, chopped
1-1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.
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