.....From My Palate

Asparagus

Asparagus Crescent Rolls

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My son loves Crescent Rolls and tubes of Pillsbury Quick Crescent Rolls are the necessary item in my refrigerator. Like other kids of his age he is also not so crazy about greens. And now even become hesitant in trying out new things. So one lazy Sunday evening I decided to make his favourite crescent rolls with a little tweak. I added these asparagus with cheese while rolling out crescent shape and served warm to my son with a winner smile on my face.

Ingredients

  • Tube of Pillsbury Crescent Rolls
  • Asparagus Spears trimmed and washed
  • Salt and Pepper
  • Olive Oil
  • Grated Cheese

Method

  • Pre-Heat oven to 375F.
  • Toss Asparagus with oil, salt and pepper.
  • Unroll the Pillsbury Dough and separate in to triangles.
  • Place seasoned asparagus spears on narrow side of the triangle.
  • Sprinkle cheese and roll up according to the instruction in to Crescent shape.
  • Bake 12-15 minutes or until golden brown.
  •  Serve warm.

June is a month of celebration for us. And it started from 2nd June (yesterday) with my Hubby Dear B’day. We had a nice evening yesterday and personally I had a busy day. I will share my recipes in coming posts for now pictures straight from my party table.

Veg Sushi Rolls

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Veg Sushi Rolls

Ingredients (for 30 pieces)

  • 1 1/2 lbs. Asparagus Spears, trimmed
  • 4 tbsp, Rice Wine Vinegar
  • 1 1/2 tbsp Sugar
  • 1 1/2 tsp salt
  • 4 Cups Cooked Short Grain Rice
  • 6 to 8 Nori Sheets (Toasted Seaweed)
  • 3 tbsp. toasted Sesame Seeds
  • 6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)
  • 2 Carrots, shredded

Method

  • Cook Asparagus in pot of salted boiling water for 3 mins. Drain.
  • Mix Vinegar, sugar and salt in bowl.
  • Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
  • Spread 1/2 cup rice , leaving 1/2 inch border along edges.
  • Sprinkle 1 tsp of sesame seeds.
  • Place asparagus just below the center, top with tofu and carrots.
  • Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder.
  • Repeat with any no u want.
  • Chill it up at least for an hour. slice rolls with a sharp knife.
  • Serve with Ginger-Soy Sauce