Asparagus In A Blanket Recipe 475

SNAKES IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Unroll and separate dough into 8 triangles; place on a lightly floured surface. Using 1 tablespoon of olive oil, lightly brush the top of each dough triangle. Place one piece of provolone cheese, Swiss cheese and mozzarella cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart.
• Bake in preheated oven until lightly brown, 13 to 18 minutes. Remove from the baking sheet to cool on wire racks. If desired, drizzle with 2 tablespoons olive oil and sprinkle with Italian seasoning.

ASPARAGUS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees.
• Unroll each pastry sheet onto a clean work surface. Take a chopped asparagus piece and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces.
• To assemble, wrap the dough around the asparagus piece. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray.
• Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each asparagus piece with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

SHEET-PAN CHICKEN WITH ROASTED SPRING VEGETABLES & LEMON VINAIGRETTE

Steps:

• Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
• Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
• Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
• Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
• In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
• Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
• Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.