Ingredients
-
1
-
4
-
4 - 6
-
1/2
-
4
-
1
-
-
-
-
-
-
-
-
-
Directions
Asparagus Bocconcini, This is a very simple dish that has always gotten rave reviews when I serve it , This is an excellent way of serving asparagus, which is one of my favorite vegetables I made it as directed (with balsamic vinegar), except that I added the bocconcini to the asparagus while it was in the pan to make sure it melted and then carefully moved it to a serving dish So good!, This made such a tasty meal I really enjoyed it immensely I did a few variations – as I had no balls of mozzerlla cheese I just sprinkled finely chopped mozzeralla to the asparagush after 5 minutes cooking, giving the cheese 5 minutes to melt into the asparagus The result was just so good I had no fresh basil but in the UK rocket salad, which has a lovely peppery taste worked well I also cooked large stuffed mushrooms in the same dish using my own recipe with garlic, feta cheese and some other ingredients I’ll have to publish this recipe here, but the resulting combination of aspargus and stuffed mushrooms was excellent Thanks so much Mirj 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Spray the Asparagus Lightly With an Olive Oil Spray and Stick the in the Oven at 400f/190c With a Few Thinly Sliced Garlic Cloves For About 5 Minutes. |
|
2
Done
|
to Assemble: Place Asparagus on a Plate, Scatter Bocconcini and Olives on Top and Sprinkle Combined Oil and Vinegar Dressing Over. |
|
3
Done
|
If You Like You May Add a Few Leaves of Roughly Chopped Fresh Basil Leaves as an Added Garnish. |
|
4
Done
|
Serve Either at Room Temp or Refrigerate Till Serving Time. |
