ASPARGUS

INGREDIENTS

• 2 pounds (1 kg) asparagus washed, dried and wood ends removed
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 cup fresh grated Parmesan cheese (or Parmigiano-Reggiano cheese)
• 1/2 cup Panko breadcrumbs
• 2 teaspoons parsley, finely chopped
• Salt and pepper, to taste (about 1/2-3/4 teaspoon salt and 1/4 teaspoon pepper)

INSTRUCTIONS

• Preheat the oven to 400°F (205°C). Lightly grease a baking tray or sheet with non stick cooking oil spray.
• Place the trimmed asparagus in a bowl. Add the rest of the ingredients and use your hands to evenly coat onto the asparagus.
• Transfer the asparagus and breadcrumb mixture onto prepared baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus are just tender.
• Broil/grill for 2-3 minutes until breadcrumbs are golden browned and asparagus has reached desired doneness.
• Serve warm.

STEAK & SHROOMS

INGREDIENTS

• 4 Leahy’s Angus Beef Steaks (you can use any good grilling steak like a T-Bone / Porterhouse / NY Strip or Ribeye)
• 1 lb Button Mushrooms (sliced)
• 1 cup Cabernet (or similar dry red wine)
• 1 cup Beef Broth
• .5 cup Butter (divided)
• 2 clove Garlic (minced)
• 2 clove Garlic (lightly crushed)
• 2 Tbsp Vegetable Oil
• 1 sprig Thyme
• LGCM Ultimate Steak and Roast Rub

DIRECTIONS

1. Melt 1/4 cup butter in a large skillet over medium high heat. Once the butter is melted, add in the mushrooms and minced garlic and cook until the mushrooms are golden.
2. Once the mushrooms are golden, pour the wine and broth into the skillet and stir all the ingredients together. Reduce heat to medium and simmer until the sauce is reduced by at least half.
3. While the Mushroom Wine sauce is reducing, heat a second large skillet to high heat, and add Vegetable Oil. Season the steaks to your taste with Steak and Roast Rub and add to the hot pan.
4. Cook for 3-4 minutes per side over high heat, flipping only once. After flipping steaks, add the remaining 1/4 cup of butter to the pan along with crushed garlic and fresh thyme. Baste the steaks with the melted butter mixture for extra flavor.
5. Remove the steaks from the pan and let rest for 5 minutes. Serve with mushroom wine sauce over top and enjoy!