Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.
Combine 1 pound frozen pearl onions,
1 cup chicken broth
and 2 tablespoons each molasses,
and butter in a skillet; season with salt and pepper.
Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes.
Sprinkle with chopped parsley.
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
preheat oven to 400
In a small bowl mix parsley, dill, garlic powder, onion powder, salt and pepper.
grab 5 red potatoes and wash them, and chop them
then get a medium bowl and throw the chopped potatoes in the bowl and sprinkle the seasoning over them
drizzle about 1-2 tablespoons of olive oil over potatoes
and mix herbs and oil and potatoes all together
Pour potatoes on a sheet pan and spread them out evenly over the pan, so they aren’t overlapped and they all cook evenly
bake for about 30-40 minutes or until potatoes are fork tender, flipping a few times while they bake
serve potatoes and then place Glazed Pearl onion over the top.