rebecca's roasted asparagus and apple slaw
(1 rating)
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"?
(1 rating)
yield
4 -6
prep time
5 Min
cook time
15 Min
Ingredients For rebecca's roasted asparagus and apple slaw
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1 bunchtiny fresh asparagus
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3 Tbspolove oil or regualar oil
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1 tspfresh seasalt grounded
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1/2 tspground fresh black pepper
- APPLE COLESLAW
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1 smhead of a gren cabbage
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2 mdapple
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1/4cider vinagar
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1/2 cmayonnaise
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1/2 csour cream
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1 tspdijon mustard
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1/2 tspcelery seeds
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1/4 tspppeeper
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1 tspsalt
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2 Tbspsugar
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2 smcarrots
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1 smonion (optional)
How To Make rebecca's roasted asparagus and apple slaw
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1Preheat your oven at 425 degrees. Cut about 2 inches of the asparagus. Place the asparagus in a baking sheet and drizzle with olive oil. -
2Bake in the preheated oven for about 12-15 minutes depending on thickness.
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3For 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.
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4Place mayonnaise, vinegar, sour cream , sugar, celery seeds, pepper, salt ,mustard in a large bowl and stir to combine. Mix onto the cabbage mixture.
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5Refrigerate at least for 4-6 hours before serving. Enjoy it!
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6.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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