Getting ready to roast!
This is one of my favorite veggie recipes in the book next to the Dijon Mustard Brussels Sprouts. I served the asparagus with Eggplant Parmesan (pg. 145) with potato gnocchi and Faux Parmesan (How It All Vegan-pg. 160) Garlic Bread. The Faux Parmesan recipe is listed in my Seasonings category.
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