Since I’ve been cooking my Farmer’s Market veggi’s like crazy, I thought I’d add in a bonus asparagus recipe along with my newest favorite brownie concoction. Kind of hard for asparagus to compete with brownies in the same post, but they do just fine on their own if you ask me. It’s definitely my favorite way to cook up asparagus these days. Ok, let’s start with the Good….(even though there’s cheese and pancetta, I’m still counting this as good)
I’ve made this recipe 2 times in the last 3 days and find myself licking my fingers clean it is so good. This is definitely more for the older child/adult. My 10 year old niece loved it but my little guys not so much. I’m still working on them, I don’t think they can appreciate goat cheese just yet!.
The crisped pancetta and goat cheese are the perfect pair here. I highly recommend this one, I’m sure I’ll be making it tomorrow too! I’ve also been fiddling around with fresh haricot vert (fancy for green beans) and I am in love with those too, the recipe and pics will be coming soon.
Crisp Pancetta Sauteed Asparagus with Goat Cheese Crumbles2 Tablespoons extra virgin olive oil
4 thin slices pancetta, diced
1 Bunch asparagus, ends trimmed, about 1 lb
Pinch of salt
Crumbled Goat Cheese 1. Heat oil into a large skillet over medium heat. When hot, cook pancetta until starts to brown, reduce to medium low. 2. Drop asparagus into boiling water for 60 seconds. With a large slotted spoon, transfer asparagus to skillet. Season with a pinch of salt. Cook and stir for 2-3 minutes or until heated through. Transfer asparagus and pancetta to a serving plate and top with crumbled goat cheese.
Ok, so now for the Oh so bad. Yes, these Chocolate Stuffed Butterfinger Brownies are certainly not in the healthy food group but let me tell you, this simple little brownie recipe I put together last week had everyone at our last birthday party raving. No one could believe they were from a mix, shhhhh don’t tell anyone. They really take just minutes to prepare and you’ll be on your way to impressing all your family and friends. Just don’t do like I did and give most of them away before everyone had one. It didn’t go over well at all!
1 6oz bar of chocolate broken into 12 pieces
6 fun size Butterfinger Bars or 2 full size, crushed (I used a rolling pin) 1. Prepare brownie batter according to package directions. Use a cookie scoop and fill paper lined muffin tins ½ full of brownie batter. Place 1 chocolate bar square into each cup and top with remaining brownie mix. Top with crushed Butterfinger. 2. Bake at 350 degrees F. for 29-32 minutes or until brownies are cooked through. Make sure they are cooked through completely or the centers will cave in the middle. I took mine out at about 29 minutes and they were great. Let cool for 10 minutes, then dig in!
Coming up soon are 2 breakfast/brunch recipes that’ll send your tastebuds through the roof and of course some more fun farmer’s market cooking. Have a great weekend!