Wednesday, June 29, 2016

SEASONAL LIVING SUPPERS JUNE 2016

June is hot here in Texas...and easy peesy dinners are a must! And who says it always has to be meat... for dinner?

Below is a very tasty egg dish for supper...or a lunch for a lazy and  relaxed Sunday.

Because nothing says love...like something homemade!



ROASTED ASPARAGUS WITH PROSCIUTTO AND EGGS
Serves 4

1 pound asparagus...tough ends cut off
2 tablespoons extra-virgin olive oil
butter for cooking eggs
salt and freshly ground pepper
4 large eggs
4 thin slices prosciutto
shaved Parmesan cheese for serving

Preheat your oven to 425 degrees. Line a baking sheet with foil.

Arrange the asparagus in a single layer on the baking sheet...and then drizzle with 2 tablespoons of the olive oil...and then season with the salt and pepper.Using clean hands toss the asparagus...making sure each one is coated with the olive oil and seasoned with the salt and pepper. Place in the oven and roast until lightly browned...and slightly crisp...about 18-20 minutes.

About 10 minutes...before the asparagus is done...cook the eggs...in butter...over easy style...or if you prefer scramble them. Season the eggs with salt and pepper.

Take the asparagus out of the oven...and divide on 4 plates. Put a slice of the prosciutto on top...then top with the egg...garnish with the shaved Parmesan cheese and serve. Be sure to serve with a piece of grilled bread...to dip in the eggs! Yum!


GREEN BEANS WITH DIJON VINAIGRETTE
Serves 4

I love these green beans...a really nice way to make these with lots of extra flavor and wow factor. These green beans also taste great cold.

1 pound green beans...ends trimmed
1 tablespoon red wine vinegar
2 teaspoons whole grain Dijon mustard
1 shallot...minced
3 tablespoons extra-virgin olive oil...and extra for cooking the green beans
salt and freshly ground pepper

Saute the green beans...until fork tender. While the green beans are cooking...whisk together the vinegar...mustard...and shallot. Add the olive oil in slowly...and whisk together well. Season with salt and pepper,

Place the green beans in a serving bowl...and drizzle the vinaigrette over the green beans...and mix evenly. Serve.

Happy June to you and yours,
Victoria

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