Cauliflower and Asparagus

Made some vegetable dishes tonight that I had been wanting to try.   I liked them so much, I thought I would share them.  If you like curry, cauliflower and easy, this one is for you.  It's from the April issue of Eating Well Magazine. 

In this three ingredient recipe you coat a whole head of cauliflower with a mixture of 1/2 C mayonnaise( I use Veganaise) and 2 Tbl of curry paste.  Cover it in a microwave safe bowl and cook on high 6-9 minutes.  Let it stand covered for 2 additional minutes and then serve.  You can use any type of curry paste.

  Here is Parmesan-Crusted Asparagus.  We are a big fan of asparagus, in any form, and while there are a few steps to this, it really doesn't take long.  This recipe is from the April/May issue of Cooks Country.  First clean and trim 2 lbs of asparagus, then use a fork to poke holes in the stems.  Sprinkle 1/2 tsp of salt on asparagus and let rest on paper towels for 30 minutes, this draws out the moisture.

With a mixer:  Beat 2 large egg whites whipped with 1 tsp of honey until foamy (2-3 minutes), then toss the asparagus into mixture to coat.

Combine 1 Cup Parmesan, 3/4 cup Panko bread crumbs, 1 Tb melted butter, 1/4 tsp ea salt and pepper and a pinch of cayenne.  Dredge asparagus one at a time and place on greased foil covered baking sheet. Bake asparagus  in a 450 oven until just beginning to brown, 6-8 minutes.  Sprinkle with 1/2 cup additional Parmesan and continue to bake  until golden, 6-8 minutes. Enjoy!