SANDRA'S DELIGHTFUL ROASTED FRESH ASPARAGUS SPEARS

The absolute best method in which to
prepare hearty, thicker asparagus spears...

Servings: (2 to 4),
depending upon the size
of the bunch of asparagus)

Prep: 3 Mins. |
Roast: 15 to 20 Mins.,
depending upon your desired crispiness

Posted by Sandra

INGREDIENTS

1 bunch of fresh asparagus, tough ends removed
Olive oil
Pinch of granulated garlic
Pinch of granulated onion
Kosher salt and freshly ground pepper, to taste

METHOD:

Preheat oven to 350 degrees.

Rinse and pat dry the asparagus spears, and remove rough stems from ends of asparagus by bending them to find their natural breaking point. Cut remaining, accordingly.  Place prepped asparagus spears in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with granulated garlic, granulated onion, kosher salt and ground pepper, to taste. Toss to coat, and spread out spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness. ~ Enjoy!


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Tip:  The higher the temperature of your oven, the less the cooking time, so this recipe is very versatile when roasting fresh asparagus spears at the same time as a main or other side dishes.

SANDRA'S FABULOUS FRESH PEACH CRUMBLE

The absolute delightful dessert
where you'll savor every bite, seriously...

Servings: (12)
Prep: 15 mins. |
Bake: 1 hr. 15 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain kosher salt
5 cups fresh peaches, blanched to peel, and sliced
1 teaspoon cornstarch
1 lemon, juiced
1 teaspoon vanilla extract
1 teaspoon unsalted butter, at room temperature

***Crumble
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup rolled oats (not quick cooking)
1/4 cup glazed pecans, chopped
1/2 cup dried blueberries
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
Pinch of fine-grain kosher salt
1 stick unsalted butter, chilled, and cut into cubes

METHOD

Preheat oven to 450 degrees. Spray a 13”x9” baking dish with butter flavored oil, and set aside.

To make the peach filling, in a large bowl stir together brown sugar, granulated sugar, flour, nutmeg, cinnamon and kosher salt. Add peaches and gently toss to coat. Mix together cornstarch and lemon juice, and vanilla, and then stir into peaches to incorporate. Add the filling mixture into the prepared 9”x13” baking dish, and evenly spread mixture out. Dot with 1 teaspoon of butter by breaking into pieces beforehand.

To make the crumble, in a medium bowl combine dry ingredients, add in 1 stick of butter chilled cubes and combine with pastry cutter or fork, until the dry mixture is the size of small peas.

Top peaches with half of the crumble topping. Reduce oven temperature to 350 degrees and bake Peach Crumble, uncovered, for 30 minutes. Add the remaining crumble topping, and reduce heat to 325 degrees and finish by baking, uncovered,  for another 45 minutes. Remove from oven and let stand for 15 minutes to set Peach Crumble before serving. - Enjoy!


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Tip: I serve this Peach Crumble warm with french vanilla ice cream and/or fresh whipped cream.