on a microwave-safe dinner plate. Place
the asparagus on the plate, and roll
them around in the oil to lightly coat.

Drizzle a little more oil over them.

Sprinkle on kosher salt.

Microwave the asparagus on high
for 3-4 minutes, depending on the
strength of your microwave. The aspar-
agus will be bright green and firm.

Serve immediately.

Rosemary Roasted Chicken | Meat
Serves 6
Equipment: roasting pan and rack
egal / iStock / Getty Images Plus
Nonstick vegetable spray
4-5 pound whole chicken
Kosher salt
Kosher salt to taste
Freshly ground pepper to taste
¼ teaspoon ground rosemary, plus
an additional ¼ teaspoon
4 whole garlic cloves
¼ teaspoon garlic powder
A dusting of paprika
Place the rack inside the roasting
pan. Coat them lightly with nonstick
vegetable spray. Move the oven rack
a little below the center of the oven.

Preheat the oven to 375 degrees F.

Rinse the chicken under cold
water, inside and out. Drain the
water from within, and pat the skin
dry with paper towels. Sprinkle the
chicken’s cavity with salt, pepper
and ¼ teaspoon of rosemary. Place
the garlic cloves inside the chicken.

Sprinkle the chicken skin all over
with kosher salt, pepper, ¼ tea-
spoon of rosemary and the garlic
powder. Dust a little paprika over
the breast.

Place the chicken breast side up on
the rack. Roast for 1½ hours, or until a
meat thermometer inserted into the
thigh registers 165 degrees F.

Remove the roasting pan from the
oven. Tent the chicken loosely with
aluminum foil and let it rest for 10 min-
utes. Move the chicken to a cutting
board and slice it. Serve immediately.

Chocolate Passover Pralines |
Pareve Yield: 60-64 pralines
Equipment: 5 cookie sheets and 5
pieces of parchment paper
12 ounces semisweet chocolate
4 egg whites
1 cup sugar
¼ teaspoon ground cinnamon
2 cups well-chopped pecans
Preheat your oven to 325 degrees
F. Line 5 baking sheets with parch-
ment paper.

Set up a double boiler by pouring
2 inches of water into the bottom
portion and covering it with the top
portion. Place the chocolate in the
top portion and cover it with a lid. (If
you don’t have a double boiler, you
can use a pot for the bottom portion
and a heatproof bowl for the top
portion. Use aluminum foil as a lid.)
Heat the double boiler over a
medium flame until the water comes to
a rolling boil. Stir occasionally until the
chocolate melts. Remove the boiler
from the flame and cool to warm.

Place the egg whites in a large
mixing bowl. Using an electric beater,
whip the egg whites on a high speed.

Once the egg whites thicken, stop
and start the beater every minute
until soft peaks form. Do not overbeat
or the egg whites will turn stiff.

Slowly beat in the sugar and cinna-
mon on a medium speed until the egg
whites become shiny. Add the melted
chocolate and mix briefly on a low
speed until combined. Using a rubber
or silicone spatula, fold in the pecans.

Using 2 teaspoons, pick up the
dough with the first one, and push
the pralines onto the baking sheets
with the other.

Bake for 16 minutes. But after the
first 8 minutes, move the upper cookie
sheet to the lower level in the oven and
vice versa. Bake for another 8 minutes.

The pralines will appear soft but
will harden as they cool. JE
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