| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus (6 to 8 medium spears per person) |
INSTRUCTIONS
Cut away the lower 4th of the asparagus and peel the stalk. This way the
entire spear is edible will cook more quickly and at the same rate.
Bring 2 inches of water to a boil in a casserole or skillet large enough to
accommodate the asparagus in one single flat layer.
Add the asparagus to the water, cover and quickly bring the water back to a
boil. Uncover the skillet and simmer for 4 to 5 minutes or until the
asparagus are just tender. They should be just cooked through but still
with some crunch left it.
Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and
mash in 2 hard boiled eggs. Season to taste with salt, pepper and snipped
fresh chives. Dip warm asparagus into the mixture and accompany with bread.
Serve asparagus at room temperature, either plain or dressed with
vinaigrette and accompanied with goat cheese bruschetta.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:49 -0400
From: Meg Antczak <meginny@frontiernet.net>
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