Step 1: Place Asparagus on large baking sheet. spray with olive oil and roll the asparagus to make sure it is covered with oil. Step 2: Sprinkle with pink salt, black pepper, and pine nuts. Step 3: Place in a 400 degree oven and roast for 10 minutes. Step 4: Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender.
Step 1: Wash your escarole leaves until no grit remains. Step 2: Bring a large pot of water to a boil; cook your escarole in the boiling water until bright green (about 2 minutes). Strain the escarole in a colander with cold water (this stops the cooking process). Strain thoroughly so no excess water remains. Step 3: Pre-heat oven at 450. Step 4: Pour olive oil into a large oven-safe skillet over medium heat; add garlic cook for 1-2 min. It is important that you do not burn the garlic. Step 5: Add 1 chicken broth and bring to a simmer. (optional add 1/2 can of chickpeas) Step 4: In another pan cook 4 italian turkey sausage links and cut small pieces. Step 5: Place escarole into a casserole dish and it spread evenly; mix in the sausage. Pour the broth mixture from your skillet and mix it thoroughly. Top with Panko evenly on top followed by pecorino romano cheese. Step 6: Place casserole in oven and cook until top is golden brown about 4-5 minutes.