Thursday, October 28, 2010

Asparagus Parmesan Crumble (GFCF)

I'm pretty sure asparagus are not in season right now, but I bought a bunch at Costco today because they contain asparagine, an amino acid I was low in a few months ago. This gluten free, dairy free asparagus parmesan made with daiya cheese and gluten free bread crumbs was a huge hit for me. My kids wouldn't go near it. And I set some stalks aside and roasted it plain for my husband who likes more simple fare. But for me, this was a rich and surprisingly satisfying meal. I only wish I had some pasta with a roasted tomato sauce to go with it.

1 bunch asparagus
2 tablespoons olive oil
1/4 cup gluten free bread crumbs
3 tablespoons daiya cheese or parmesan
salt and pepper and lemon

Trim asparagus ends off and toss with olive oil in a bowl. Season with salt and pepper. Put in a small glass or ceramic dish that is just large enough for the asparagus. Sprinkle the bread crumbs over the asparagus. Then top with daiya "cheese" or parmesan cheese. Bake for 350 degrees for 20 minutes. Serve with a small wedge of lemon. Enjoy with your favorite pasta dish or white bean dish.

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