Oven-roasted asparagus - March 2012 at Tawya's

Wash and dry (as best you can) your asparagus; snap off tough stems.

Toss in olive oil, salt (I like to use garlic salt), and pepper, and lay in a single layer on a cookie sheet.

Bake at 400 F for 15-20 minutes.

Truffle Pops

Recipe courtesy Giada De Laurentis

Ingredients

Ganache:

• 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) *I used semi-sweet chips
  
• 3/4 cup heavy cream
• 1/2 teaspoon ground cinnamon (I left this out)
  
• 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) **I used milk chocolate for the outside of the truffle pop
  

Toppings:

• 1 cup finely chopped nuts, such as pistachios or walnuts
• 1 cup mini-chocolate chips
• 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped

Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Directions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours (I left mine in the fridge overnight, and I think that was better than 2 hours). Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. (Your hands will get very sticky for this part.) Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.

Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.

Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Recipe from the Food Network Website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/truffle-pops-recipe/index.html

Lemon Bars

Crust:
1 cup soft butter
dash of salt
1/2 cup powdered sugar
2 cups flour
Combine all ingredients and mix well. Press mixture into 9 x 13 pan. Bake at 350 for 15 min or until slightly browned.

Filling:
4 beaten eggs
2 cups sugar
1/2 tsp grated lemon rind
1/4 cup flour
6 tbsp lemon juice

Combine four and sugar. Mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake 350 for 25 min or until set. Cool and sprinkle with powdered sugar. Cut into bars. Enjoy!