| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mike02 | 6 | servings | |
INGREDIENTS
| 2 | lb | Jumbo asparagus |
| Water | ||
| 2 | tb | Fresh lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Olive oil |
| 1/2 | ts | Fresh lemon juice |
| 1 | c | Parmesan cheese |
| 1 | tb | Freshly-ground black pepper |
INSTRUCTIONS
Preheat oven to 450 degrees. Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling. In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use. Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately. This recipe yields 6 to 8 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C04 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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