Rebecca made if for me and I was astonished with the results. I would have never dared to do it this way due to my French background.
According to Rebecca when you roast them it does kill the bitterness of the asparagus.
Rebecca knows a lot of things....just ask her about what's going on in the world and she will tell you...
She also is my hair stylish. "Only your hair stylish knows"...
OH! she also is a Realtor/Broker
I just said, ask her anything!!
Her coleslaw is just so refreshing and pretty GOURMET if I may say...the apples make a crunchy taste of "je ne sais quoi"?
prep time5 Min
cook time15 Min
tiny fresh asparagus
olove oil or regualar oil
fresh seasalt grounded
ground fresh black pepper
head of a gren cabbage
How To Make
Preheat your oven at 425 degrees.
Cut about 2 inches of the asparagus.
Place the asparagus in a baking sheet and drizzle with olive oil.
Bake in the preheated oven for about 12-15 minutes depending on thickness.
For the coleslaw slice the cabbage in half through the core. Cut in V- shape
Salt the cabbage and let it rest for about an hour so it will release its moisture.
Shred the cabbage the carrot and apple.
Place mayonnaise, vinegar, sour cream , sugar, celery seeds, pepper, salt ,mustard in a large bowl and stir to combine. Mix onto the cabbage mixture.
Refrigerate at least for 4-6 hours before serving.
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