This recipe I’m going to share with you is so very simple, but it results is such delicious bites, I had to share it with you. I think if you have access to asparagus, it would make a lovely addition to your Easter table. There’s hardly any prep involved and it cooks in the over real quick. You’ll be happy to have a dish like this in your arsenal. I know I was.
I’ve tried sauteing and baking asparagus and I like both methods. But the oven roasted version results in such a lovely nutty flavor. That is something I didn’t find with the sauteed version. But if you don’t want to fire up the oven, don’t hesitate to use a pan. The stove top version comes in a close second.
What I love about this recipe, is you can whip up a slightly larger batch easily. You can refrigerate the left overs and re-heat before serving.
Oven Roasted Asparagus
1 bunch of asparagus (quantity doesn’t matter, simply adjust your seasonings accordingly)
Salt, to taste
Freshly crushed black pepper, to taste
Garlic salt, to taste
Preheat the oven to 180°C.
Line a baking tray with some aluminium foil for easy clean up.
Wash and trim the asparagus (cut of the hard, woody ends).
Place the asparagus in a bowl. Drizzle with some olive oil, sprinkle with garlic salt, salt and pepper. Toss well and ensure that the asparagus is well coated.
Place the asparagus on the prepared baking sheet in a single layer and space them out. Bake for about 10 minutes or till lightly browned and tender. You can check by piercing with a fork.
I happened to have some mixed frozen berries on hand and apart from smoothies, I was looking forward to using them in other recipes. This one was perfect. One thing I should mention before we begin is while Renee’s recipe is a low fat one, I used the regular versions of yogurt, buttermilk etc. since I already had them on hand and didn’t want to let them go to waste. So if you are looking for a healthier take on this recipe, please follow the original recipe on her blog. Also, the recipe calls for almond extract. I didn’t have any so I used vanilla instead. I loved how simple and easy these muffins were to put together. The batter came together really quick and after spending 15-20 minutes in the oven, I had a batch of pretty muffins ready. We tried these with a nice hot cup of coffee in the afternoon and they were perfect for the cooler weather setting
in here. They were delicious. They were not too sweet either, just perfect.
Bursting Berry Muffins
2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder (the original recipe calls for 1 tbsp, but I wasn’t sure about adding that much)
1/2 tsp salt
1/2 tsp cinnamon powder
1 cup Greek yogurt
1/4 cup buttermilk
2 tbsp Canola oil
1/2 tsp vanilla extract
1 cup frozen mixed berries (I had a pack of Nanna’s mixed berries, but I left out the larger strawberries)
Preheat the oven to 180°C.
Place paper liners in a muffin tin.
Place the flour, sugar, baking powder, salt and cinnamon powder in a large mixing bowl.
In a smaller bowl, add the eggs, Greek yogurt, buttermilk, oil and extract and whisk well till combined.
Gently mix the wet ingredients with the dry. Do NOT over-mix. (Overmixing results in a tougher product.)
Fold in the frozen berries lightly.
Spoon the batter into the muffin tins and bake for 15-20 minutes or till a toothpick inserted in the center of a muffin comes out clean. (If you happen to pierce a berry, wipe the pick and try another spot, you are checking for the doneness of the batter.)
I also made some mini muffins. They look kinda groovy, don’t they? I love the color that the berries add to the muffins. So pretty!