Eggplant and Asparagus Napoleons Recipe : Giada De Laurentiis : Food Network


  • Salt and freshly ground black pepper
  • Zest and juice of 1 large lemon
  • ½ cup grated Pecorino
  • ½ cup chopped fresh basil
  • 1 (15-ounce) container whole
  • Salt and freshly ground black pepper
  • 16 medium asparagus spears (about 1 ½ pounds), trimmed to 5-inch lengths
  • + 1 more ingredients
    • 1 large or 2 small

Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F. For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minute...

View full recipe at SpringPad


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