Green - Cooked and Roasted - Asparagus

For many years I was very lucky to live next to a small, charming town, that is known for two things: Mozart's concerts when he was a little boy, and for cultivating asparagus. Schwetzingen in South-West Germany is called - Asparagus Capital of the World (Spargel Hauptstadt der Welt). Since Spring until Summer, spargel is sold everywhere in Schwetzingen and nearby places; on streets, next to grocery stores or straight from the farms. End of asparagus season is finished with crowning a "Spargel Queen".
Asparagus comes in three different colors: white, green and purple. Today's side dish is very yummy, but absolutely nothing fancy and extremely easy to make. You will only need green asparagus, sesame seeds, olive oil and Parmesan cheese. 20 minutes cooking/roasting time, and pretty looking veggies showing all kinds of green will lay on a plate encouraging you try them.

Ingredients for 2  -4 people:

500 g green asparagus

2 tbsp oil olive, organic

2 tbsp Parmesan cheese, shredded

2 tsp sesame seeds

Sea Salt

Directions:

Wash asparagus. Cut off about 1/3 of the end (brown part), sprinkle with salt and steam-cook for 10 minutes. After that time place in the oven safe dish, pour oil olive over them, sprinkle with cheese and seeds. Put to a preheated to 180°C/375°F oven and roast for 5 -7 minutes. Ready. Serve as a side dish or as a separate meal.

 Recipe was created in my head and comes from my heart

Homemade "Cadbury Creme Eggs"

You probably know "Cadbury Creme Eggs", today I would like to show their healthy alternative. This tasty dessert is very easy and quick to prepare. You still have enough time to make them and treat revelers at the Easter table.

 
Ingredients for 8 eggs:

 
200 ml coconut cream 
150 g cashew nut butter
4 tbsp real maple syrup 
2 tsp yellow food coloring, organic

Glaze:

100 g dark chocolate (85%)
 3 tbsp honey, organic

Directions:

In a food processor mix coconut cream, cashew nut butter and syrup until well blended. Take way two tablespoons of the "dough", add dye, mix well and set aside, those will be "yolks". The rest of the dough place in an another bowl and both refrigerate for 10 minutes. Next, divide both doughs into 8 equal pieces and form balls from each of them. White balls ("whites") flatten and in the center of each one put a yellow ball. Wrap around and form the shape of an egg. Place "eggs" in the freezer for 15 minutes.
In the meantime, dissolve chocolate and honey in a water bath or in the oven (150°C/300°F for 5 minutes). Frozen "eggs" dip in chocolate mix and set aside on a plate lined with baking paper. If you want the "shell" to be thicker, re-dip "eggs" in a chocolate mix. Store in refrigerator.

 
Inspired by Detoxinista