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Pecan Butter Brussels Sprouts
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INGREDIENTS:
Serves 4.
- 2 cups Brussels sprouts
- 1/4 cup pecans, chopped
- 1 tbs nut butter
- 1 tsp brown sugar
- 1/2 tsp lemon juice
- pinch of salt
METHOD:
- Trim Brussels sprouts and cut in half.
- Add Brussels sprouts to a pot of boiling water & boil for 10 minutes. Drain and allow to cool.
- In a medium-sized pan, heat butter. Add pecans and cook for 2 minutes or until the mixture is fragrant. Remove & set aside.
- Add the Brussels sprouts to the pan & cook over medium-high heat until lightly browned.
- Add the brown sugar, lemon juice & salt, toss to combine.
- Serve Brussels sprouts into a serving dish and top with browned pecans.
Asparagus and Smoked Salmon Frittata
INGREDIENTS:
- 12 spears of asparagus, trimmed
- 8 eggs
- 3 tbsp chopped dill
- 200g smoked salmon, cut into strips
- 50g grated parmesan
METHOD:
- Preheat oven to 150c. Line a baking tin approx. 20cm square.
- Boil a saucepan of water & add asparagus. Cook until just tender. Drain & rinse under cold water and cut into 1cm lengths.
- Whisk together the eggs & dill in a bowl. Season, then stir in the asparagus and smoked salmon. Pour into prepared tin & sprinkle with parmesan.
- Bake for 25 minutes or until just set.
- Remove from the oven & allow to cool before cutting into pieces.
Asparagus, Egg & Bacon Salad
with Dijon Vinaigrette
INGREDIENTS:
Serves 1.
- 2 eggs, hard-boiled, peeled & sliced.
- 2 rashers bacon, cooked & chopped.
- 1 2/3 cups asparagus, chopped.
- 1/2 tsp Dijon mustard.
- 1 tsp extra virgin olive oil.
- 1 tsp red wine vinegar.
- pinch of salt & pepper, to taste.
METHOD:
- Boil a pot of water, add the asparagus & cook 2-3 minutes, until tender yet firm. Drain & run under cold water to stop it from cooking further. Set aside.
- In a small bowl mix the Dijon, oil, vinegar, salt & pepper.
- Arrange the asparagus on a plate, top with egg & bacon & drizzle with the vinaigrette. Enjoy!
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