| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 2 | tb | Plus 2 teaspoons; olive oil |
| 1 | lg | Shallot; finely chopped |
| 2 | sl | Firm white bread; 2 |
| 2 | lb | Aspargus; tough ends, removed |
| Salt | ||
| 1/4 | c | Freshly grated parmesan; cheese |
| 1 | tb | Chopped fresh; parsley |
| 1 | tb | Fresh lemon juice |
INSTRUCTIONS
Preheat oven to 400 F. In 1 quart saucepan, heat 2 tablespoons olive oil over medium low heat. Add shallot; cook about 6 minutes, until golden. Remove from heat. In blender, process bread to fine crumbs; or tear bread into small crumbs. Spread crumbs in jello-roll pan; bake 3 to 6 minutes, until golden. Set aside. In a 12 inch skillet, in 1 inch boiling water, heat aspargus and 1/2 teaspoon salt to boiling over high heat. Reduce heat to medium- low and simmer, uncovered, 5 to 10 minutes, just until aspargus are tender, drain. Place aspargus in shallow broiler- safe dish; drizzle with remaining 2 teaspoos oil. Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 15, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”