INGREDIENTS

INSTRUCTIONS

In a large saucepan over medium-high heat, bring enough water to cover the
onions to a boil. Add the onions and boil until they're soft but still
retain their shape, about 20 minutes. Drain and set aside to cool. Bring
another pot of water to boil over medium-high heat and blanch the asparagus
in boiling water, for about 30 seconds, then drain and dunk in cold water
to stop the cooking. Set aside.
In a mixing bowl, combine olive oil orange juice, basil, and green onion.
Heat your grill or broiler.
Using a sharp paring knife, slice the outer layer off one of the onions in
one piece, cutting from top to bottom, so that you can unravel it. Place
the layer horizontally on your work surface. (The ends may curl toward the
center, hold them flat while you proceed.) Place 3 or 4 asparagus spears on
top, vertically, and roll up the onion layer so that it holds them snugly
in the center with the tips and the stems sticking out on either end. When
you reach the smaller layers, start cutting from another onion. Continue
stripping away layers of the onions and wrapping asparagus until you've
used up one or the other.
Brush each asparagus roll with the olive oil mixture. Grill over hot coats
or cook under the broiler, turning after 3 to 4 minutes, until the onions
have browned, about 6 to 8 minutes in all. 4 servings.
>Recipe from THE ESSENTIAL VEGETARIAN COOKBOOK, by Diana Shaw (Potter).
>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited
by Pat Hanneman (Kitpath) MC Serving: 165 cals, 14g fat 72%cff.
Recipe by: ESSENTIAL VEGETARIAN, by Diana Shaw
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 18,
1998

A Message from our Provider:

“Do you want to know the master planner? God!”