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Thursday, April 28, 2011

Recipe Friday: Side Dishes

Looking for the perfect side dishes for your grilled steak, fish, or poultry meals? Look no further and enjoy yummy roasted potatoes and fresh asparagus with prosciutto.

Roasted Potatoes and Lemon with Dill


2 pounds new potatoes, halved
1 lemon, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
2 tablespoons coarsely chopped fresh dill


  1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.

Asparagus with Prociutto Chips


3 ounces thinly sliced prosciutto
2 small bunches (about 1 3/4 pounds) asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


  1. Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate and let cool. 
  2. Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry.
  3. Cut the asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus

Happy Friday!
Creativity Bug ~ Sue


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