I was going to blog about the white chocolate blackberry cake with white chocolate icing I made but that will be for next week :-). I promise!! It was sooooooooo gooooood!!! If you have a sweet tooth, this dessert is for you!
- Asparagus (I chose to split the bunch in half to save the rest to cook for tomorrow with my chicken and mushrooms)
- 1/2 teaspoon of Romano and Parmesan cheese
- 1/8 teaspoon of garlic salt
- 1/8 teaspoon of pepper
- 1 tablespoon butter (I used Land O' Lakes unsalted extra creamy)
- 1/2 teaspoon of olive oil
Heat together the butter and olive oil in a cast iron skillet on the stove.
Pinch the end of the asparagus stalks off and lay in the pan.
Sprinkle the garlic salt and pepper and cook for 4 minutes.
Add the parmesan and Romano cheese and cook for another 4 minutes.
The cheese will start to get crispy, turn brown and stick to the bottom of the pan. Be careful it does not burn. After putting on our plates, I scraped the extra cheese off and added to the top of the asparagus...to garnish it...wink wink! It all depends on whether you like your asparagus al dente or on the softer side for cooking time.
Ingredients: (I seasoned both sides of the steak before grilling)
- 1/4 teaspoon Olive oil
- 1/8 teaspoon Garlic Salt
- 1/8 teaspoon Pepper
- 1/2 teaspoon of McCormick Grill Mates Montreal Steak Seasoning (25% less sodium)
It all depends on how you like your steak. Our steaks were on the thinner side as well so it didn't take very long to cook. I sprayed the grates with PAM Butter cooking spray to make sure they did not stick. The grill was smoking and the fire was hitting the edges of the steak making them crispy. I typically let the steak marinate a bit before throwing on the grill but today there wasn't time. We were hungry!
Hope you enjoyed this easy meal. If you have leftovers, you can cook them up with organic eggs the next morning or make a steak salad for lunch!