Raspberry Sauce & Olive Oil-brushed Asparagus

Today, we’re doing a couple of real easy recipes that have five minute prep times. Essentially, we’re doing a type of sauces today. One sauce and one basic olive oil brush.

Raspberry Sauce

Initially, this is for two servings, so if you want to make it for more than two people, you’ll need to double/triple the ingredients.

Ingredients:

⅓ cup light mayonnaise (you can use regular, if needed, but I’m on a diet)

2 tbls Fat free Raspberry vinaigrette dressing

1 tbls lemon juice

1 ½ tbls of fresh basil

You can go lighter on the basil. It’s pretty potent, especially if it’s fresh. Maybe only do 1 tablespoon.

Mix ingredients together and brush over meat. I’ve tried this on both halibut and chicken, and it’s good on either. Then cook the meat to proper specifications.

Olive Oil-Brushed Asparagus

This one is SUPER easy! All you need is a bushel of asparagus, olive oil, and salt and pepper. For something like this, I prefer the salt and pepper grinders because you get more flavor out of them.

Line a 13×9 pan with foil. Rinse off the asparagus and lay it in the pan. Brush the asparagus with olive oil (I use extra virgin olive oil for everything or you can use an even healthier alternative – coconut oil), and grind the salt and pepper over it.

Place the asparagus in the oven at about 325 degrees for 10 minutes.

When I’m baking halibut or chicken, I have the temperature set at 375 degrees, and I still bake the asparagus for the last 10 minutes of the entrée.

This will also grill really well.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

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