Most crab cakes rely on bread crumbs as a binder, which is a bummer for grain-free folks. Fortunately, the sheet pan answers the problem beautifully and allows the cakes to hold together without bread. When they are baked, you get a moist, firm cake that’s gently browned. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
I threw this together when I was trying to use up some fresh rosemary. The herb really infuses into the asparagus this way. The minty flavor of the rosemary shines here, and is softened a bit if you use the chicken broth instead of the water.
What I love about this recipe is the ease of preparation. The asparagus comes out still crisp. To make things easier I use a Tupperware microwave steamer and I have a gadget called "Misto" that you put olive oil in to mist your foods. Cooking time includes standing time.