Ingredients:
3 Tbsp. butter
2 Tbsp. minced garlic
1 bunch asparagus
1 tsp. salt
3-4 Tbsp. Parmesan cheese grated or
shredded. (I used grated.)
Instructions:
1 In a large skillet, heat butter until melted
over medium heat.
2 Add garlic and sauté for 1-2 minutes.
3 Add asparagus to the skillet. Using a
spatula, flip and stir to coat each asparagus
with butter/garlic.
4 Sprinkle asparagus evenly with salt.
5 Cover and let cook for 10-15 minutes, or
until asparagus is tender. Flip and turn
asparagus one or two time throughout cook
time.
6 Once cooked, flip and turn asparagus one
last time to evenly coat. Salt as needed to
taste. Sprinkle tops of asparagus with
Parmesan cheese. Serve warm.
Ingredients:
5⅓ cups sweetened coconut
⅔ cup sugar
6 Tbsp. flour
½ tsp. salt
4 egg whites
1 tsp. vanilla
Dipping Chocolate, I use chocolate candy
coating, but semi-sweet chocolate
chips melted will work, too.
Instructions:
1 In a large mixing bowl, combine coconut,
sugar, flour and salt.
2 Add egg whites and vanilla and mix all
ingredients together until well incorporated.
3 Drop batter by the spoonful onto a greased
cookie sheet.
4 Bake at 325 degrees F for 20-22 minutes.
5 When cooled, drizzle (or dip) melted dipping
chocolate (or melted chocolate chips) over
the top.
6 Once cooked, flip and turn asparagus one
last time to evenly coat. Salt as needed to
taste. Sprinkle tops of asparagus with
33
Parmesan cheese. Serve warm.