Recipe: White chocolate macadamia nut cookies
1 Feb
Recipe: st-patrick’s
4 Mar
Take your veggies from basic to brilliant with a sprinkle of Bassé nuts. Our Roasted Aspargarus with Parmesan and Bassé Sliced Almonds will rev up your plate.
INGREDIENTS:
1 pound thick-cut asparagus, trimmed
2 garlic cloves, minced
2 tsp olive oil
Sea salt + fresh ground pepper (to taste)
1/2 lemon (juice of)
1 Tbsp fresh grated parmesan cheese
1/4 cup Bassé Nuts sliced almonds, toasted
Available in our online shop.
Sliced Almonds
METHOD
- Pre-heat the oven to 425F.
- On a baking sheet lined with parchment paper, toss the asparagus and garlic with the olive oil and season with salt and pepper.
- Roast for about 20 minutes, or until asparagus is tender and lightly browned in spots.
- Transfer to a plate, squeeze lemon juice over the asparagus and sprinkle with parmesan cheese and toasted almonds.
TO TOAST THE ALMONDS:
Pre-heat oven to 350F. Spread the nuts out evenly on a baking sheet that has been lined with parchment paper. Roast for 8-10 minutes or until lightly golden and fragrant.
