Recipes

Asparagus and Parmesan Gratin

Serves 4

1	package	asparagus, medium size
15	ml (1 tbsp)	olive or Nature's Way Organics sunflower oil
15	ml (1 tbsp)	balsamic vinegar
		salt and pepper to taste
60	ml (1/4 cup)	sunflower seeds
80	ml (1/3 cup)	grated Parmesan

Preheat oven to 200°C (400°F).

Trim asparagus by removing hard white part and wash.

Arrange asparagus in one layer in an oven-proof dish. 

Pour oil and balsamic vinegar over asparagus and sprinkle with sunflower seeds.  

Top with grated Parmesan and bake in oven for 10-15 minutes.

Grilled Prosciutto Wrapped Asparagus

Makes 24 wraps. (for those who dont like asparagus)

24		asparagus spears (about 2 bunches)
2	tbsp	Extra Virgin Olive Oil or Natures way Organics Sunflower Oil
1	tbsp	Aged Balsamic Vinegar of Modena
1/4	tsp	pepper
12	thin	slices prosciutto

Preheat barbecue to high and lightly oil grill.

Snap woody ends off asparagus.
Toss asparagus with olive oil, balsamic vinegar and pepper. 

Cut prosciutto slices in half crosswise.
Wrap each asparagus spear with a piece of prosciutto, allowing the ends to be exposed. 

Place on grill, close lid and cook about 1-1/2 minutes per side, or until asparagus turns bright green and is tender-crisp. Brush with any excess marinade.