from Dr. Praeger's Sensible Foods
1 pound asparagus, cut into 1/2 to 1-inch pieces, leaving tips whole
4 tablespoons plus 1 teaspoon olive oil, divided
3/4 teaspoon salt and pepper, divided
4 Dr. Praeger’s California Veggie Burgers, uncooked (not defrosted), cut into 1/2-inch cubes
1 tablespoon fresh lemon juice
1 tablespoon fresh basil, plus more for garnish, chopped
1 teaspoon Dijon mustard
1 teaspoon honey
4 red snapper fillets
1/4 cup fresh basil, chopped
Preheat the oven to 450°F degrees.
Toss asparagus pieces in 1 tablespoon olive oil and ¼ teaspoon each salt and pepper.
Put the Dr. Praeger’s California Veggie Burgers cubes and asparagus pieces on a baking sheet lined with foil. Bake until the veggie burger cubes are crispy and the asparagus pieces are slightly browned; reserve.
Set broiler on high.
Whisk together 3 tablespoons olive oil, fresh lemon juice, Dijon mustard, honey, 1/4 teaspoon each salt and pepper; reserve.
Brush fish fillets with remaining 1 teaspoon olive oil and sprinkle with remaining salt and pepper. Broil fish until cooked through, 3 to 4 minutes.
Toss the veggie burgers and asparagus with the reserved olive oil vinaigrette and chopped fresh basil.
Arrange one fillet on a plate and drape with 1/4 of veggie burger toss
Yield: Serves 4