|Brussel Sprout and Asparagus Delight|
a Sue Higgins Creation
2 Tbsp Extra Virgin Olive Oil
6 Brussel Sprouts split in half and trimmed
6 cloves of garlic chopped fine
Juice of 1 medium lemon
1/2 cup free range organic chicken broth
2 Tbsp Italian Flat Parsley chopped fine
Grated Parmesean cheese as a garnish
Heat the olive oil in a large skillet (I use a cast iron pan) until it shimmers.
Add the brussel sprouts cut section faced down in the pan and grate fresh salt and pepper over the brussel sprouts. Allow each brussel sprout half to brown.
Add the Asparagus spears and quickly and gently toss.
Add the lemon juice and let it saute for a few minutes.
Add the garlic and mix around
Add the half cup of chicken broth and let the liquid boil out
Add the parsley.
Plat serving size portions and sprinkle with a little grated parmesean cheese