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Thursday, June 6, 2013

Roasted Asparagus and Herbed Flat Bread



Roasted Asparagus:
Trim the ends off your asparagus bunch - lay flat on a baking sheet.  Drizzle with olive oil until well coated, season with black pepper, just a touch of salt, and fresh chopped garlic.  Roast in the oven at 400-425 degrees.  Time is really variable so just start watching after about 15 minutes.  Remove from oven once the asparagus has nice color and is fork tender.

Herbed Flat Bread:
I used the gluten free Bisquick mix and followed the instructions on the box for making pizza crust.  I made a couple adjustments - for the oil I used half olive oil and half sesame oil (gives it a nice nutty flavor), I also added dried herbs: oregano, rosemary, and some Penzey's mix called Pasta Sprinkle along with some fresh cracked black pepper, I also folded in some fresh crushed/diced garlic about 3 small cloves.

I split the batch of dough in half and saved the rest in the refrigerator (kept almost a week before I had a chance to use the rest of it!).  Using the same pan from the asparagus which was already oily, I flatted out the dough and baked it at 450 degrees for 12 minutes.  Just until it started to brown on the edges.  I pulled out the crust and topped it with fresh herbs (basil, tarragon, and dill), a little more fresh garlic, and a drizzle of olive oil.  I put it back in, under the broiler, just until it was browned.

Balsamic Syrup:
You can use this for anything!  In a small sauce pan, heat one cup of balsamic vinegar (doesn't even have to be the really good stuff) until simmering.  Let it simmer until it reduces by half (at least) or more if you want the syrup thicker.  It will seem like nothing it happening forever then all the sudden you have 2 tablespoons left (which happened to me) so watch it.  This will keep in a jar for a week or two in the fridge.  I drizzled it over my flat bread, but you can use it in salad dressings, on top of strawberries, mixed with olive oil for dipping.  It's very lovely.



Always, J ♥