SCRAMBLED EGGS OVER ASPARAGUS
Steps:
- Preheat your oven to 425 degrees F.
- Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
- Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
- In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
- Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
- Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!
Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams
SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
- Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
- Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
- Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.
SPIDER WEB DEVILED EGGS
Steps:
- Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
- Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
- Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
- Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.
CLASSIC DEVILED EGGS
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
DEVILED EGGS WITH CAVIAR AND SALMON ROE
Provided by Marc Murphy
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the roasted garlic: Preheat the oven to 400 degrees F.
- Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
- For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
- Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
- Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Casseroles
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
BAKED EGGS WITH SPINACH, ASPARAGUS, AND PROSCIUTTO
From Food and Wine Magazine: Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side. I haven't had a chance to try this yet. I just wanted to post it so that I could remind myself to make it.
Provided by Cultural Twist
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
- Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
- Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.
Nutrition Facts : Calories 231.9, Fat 14.9, SaturatedFat 7.2, Cholesterol 242.8, Sodium 375.4, Carbohydrate 7.1, Fiber 3.9, Sugar 2.2, Protein 19.6
BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Casseroles
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
SWEET AND SAVORY DEVILED EGGS
My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. -Adrienne Vradenburg, Bakersfield, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
EGGS DIVAN (DEVILED EGG CASSEROLE)
This was my grandmother's recipe (Alice Carbo), or at least I found it among her collection of postcards and things, and it had her name on it. It looks interesting, but I haven't tried it. Kind of like a cross between a deviled egg casserole and eggs benedict. Let me know what you think!
Provided by Demandy
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grease pan.
- Arrange broccoli in pan.
- Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
- Fill egg white halves with mixture.
- Place deviled egg halves on top of broccoli.
- For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
- Pour sauce over broccoli and eggs.
- Bake 30-40 mins, or until bubbly in 350 degrees oven.
Nutrition Facts : Calories 292.6, Fat 20.9, SaturatedFat 10.2, Cholesterol 231.3, Sodium 789.4, Carbohydrate 10.9, Fiber 2, Sugar 2, Protein 16.1
ASPARAGUS DEVILED EGGS
Make and share this Asparagus Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Halve the eggs lengthwise. Remove and mash the yolks.
- Add mayo, lemon zest, salt, curry powder and mustard. Mix until creamy.
- Fill egg whites with flavored yolk mixture, leveling each to flat edge of egg.
- Place one asparagus tip across the center of each half.
- Cut pimiento into thin strips and place 2 strips across each asparagus tip.
Nutrition Facts : Calories 51.7, Fat 3.7, SaturatedFat 1, Cholesterol 94, Sodium 101.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 3.3
BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Casseroles
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Casseroles
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Casseroles
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
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ASPARAGUS DEVILED EGGS - DAILY DISH RECIPES
From dailydishrecipes.com
4.5/5 (2)Category AppetizersCuisine AmericanEstimated Reading Time 3 mins
- Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
- Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don’t worry – when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won’t stain the towel green. I hear you can use cheese cloth, but I didn’t have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn’t get anymore liquid out.
- Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you’re using and again blend until smooth.
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