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Lemon Asparagus

1 bunch asparagus, washed and trimmed

1 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. olive oil

Preheat oven to 375˚F. Toss ingredients; transfer to a baking pan. Bake until tender, about 15 minutes.

SIMILAR RECIPES

Chicken and Asparagus Saute

1 cup Greek yogurt

1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning

1/4 cup olive oil

2 lbs. boneless, skinless chicken breasts, split horizontally

1 lb. asparagus, thinly sliced on an angle

3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Lemon Vinaigrette

Lemon Vinaigrette

1/2 cup olive oil

3 Tbsp. lemon juice

1 Tbsp. Halladay's Lemon Spinach Seasoning

1 1/2 tsp. Dijon mustard

1/2 tsp. grated lemon peel

1/2 tsp. sugar

Whisk together ingredients until well blended. Salt and pepper to taste.

Super-Crispy Asparagus Fries

2 Tbsp. olive oil

1/2 cup flour

2 to 3 Tbsp. Halladay's Cheddar Ale Seasoning

1 cup plain breadcrumbs

1 1/2 cup panko breadcrumbs

1 cup parmesan, grated

2 eggs, beaten

1 lb. asparagus, trimmed

Preheat oven to 425˚F. Line a rimmed baking sheet with lightly greased parchment paper. Combine flour and seasoning in a re-sealable plastic bag. Combine breadcrumbs, panko and parmesan in another re-sealable plastic bag. Working in batches, coat asparagus with flour mixture, then egg, then panko mixture; transfer to prepared baking sheet. Bake, turning once, until crisp, 12-15 minutes.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt

1/2 cup mayo

1 tsp. finely grated lemon zest

1/2 cup crumbled feta or goat cheese

2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.