Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, seared ribeye, cheesy baked asparagus, with zoodle medley. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook seared ribeye, cheesy baked asparagus, with zoodle medley using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:

1. Make ready Ribeye
2. Prepare 4 Ribeye Steaks
3. Take Ground Orange Peel
4. Take Fennel Seed
5. Prepare Green Onion, chived
6. Make ready Olive Oil
7. Prepare Horse Radish Sauce
8. Get Salt & Pepper
9. Prepare Cheesy Baked Asparagus
10. Prepare Fresh Asparagus
11. Prepare Heavy Cream
12. Prepare Garlic, minced
13. Get Parmesan Cheese
14. Prepare Mozzarella Cheese
15. Get Fry Season
16. Take Salt & Pepper
17. Prepare Zoodle Medley
18. Prepare Zucchinis, spiralized
19. Get Matchstick Carrots
20. Get Red Onion, diced
21. Make ready Cilantro Chopped
22. Take Butter, unsalted
23. Take Salt and Pepper

Steps to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:

1. Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
2. Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, remove from oven and let rest.
3. Lower oven to 250°
4. Pat outer steak with napkin to remove excess out juices. Season with salt, pepper, fennel seed, and ground orange peel. Rub in. Flip over and repeat.
5. On a cast iron skillet over medium high heat, coat with olive oil. Place 2 steaks in and don’t move. Let sear 6-8min, flip and repeat. Remove and place in oven for 10min. (Repeat with second set of steaks)
6. In a separate skillet, under medium high heat, with butter as heat builds up. Toss in onion, cilantro, and carrots and sauté.
7. In a 3qt sauce pan, fill with 1cp water and heat in medium heat with zucchini noodles. Add salt. Drain when aldente.
8. Slice up steaks, and place slices. Top with horseradish sauce and chives. Place a portion of Zoodle and top with sautéed veggies. Add cheesy asparagus.
9. Serve and enjoy!

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