| 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
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