| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Vegetables | 1 | Servings |
INGREDIENTS
| E ***** |
INSTRUCTIONS
Heat your oven real hot - 500 to 550F is good. Place asparagus in a single layer in a shallow baking disk, drizzle with a bit of olive oil, sprinkle with a bit of coarse salt and roast, shaking the disk occasionally until the tips are starting to get a bit crunchy. Serve as is or drizzled with a little EV olive oil and balsamic or sherry vinegar. or Cook al dente in water, cut into pieces similar in length to the pasta in step 3. 2) Heat a couple cups of milk, add a few tablespoons of butter and crumble in some imported gorgonzola and parmesan cheese, stirring all the time until thick and creamy/saucy. I probably use about 2-3 ounce of gorgonzola and a big handful of parmesan, but I just keep adding until it tastes right to me. Keep warm 3) Cook some penne, fusilli or other pasta shaped sort of like asparagus al dente 4) Toss 1, 2 and 3 together. You can pass the cheese sauce through a strainer if you want to remove some of the blue veiny stuff from the sauce. Recipe By : U64662@uicvm.uic.edu File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g