| 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.
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