• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Asparagus Ideas

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • E *****
  • Heat your oven real hot - 500 to 550F is good. Place asparagus in a single
  • layer in a shallow baking disk, drizzle with a bit of olive oil, sprinkle
  • with a bit of coarse salt and roast, shaking the disk occasionally until
  • the tips are starting to get a bit crunchy. Serve as is or drizzled with a
  • little EV olive oil and balsamic or sherry vinegar.
  • or
  • 1) Cook al dente in water, cut into pieces similar in length to the pasta
  • in step 3. 2) Heat a couple cups of milk, add a few tablespoons of butter
  • and crumble in some imported gorgonzola and parmesan cheese, stirring all
  • the time until thick and creamy/saucy. I probably use about 2-3 ounce of
  • gorgonzola and a big handful of parmesan, but I just keep adding until it
  • tastes right to me. Keep warm 3) Cook some penne, fusilli or other pasta
  • shaped sort of like asparagus al dente 4) Toss 1, 2 and 3 together. You can
  • pass the cheese sauce through a strainer if you want to remove some of the
  • blue veiny stuff from the sauce.
  • Recipe By : U64662@uicvm.uic.edu
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Recipe via Meal-Master (tm) v8.05

Title: Asparagus in Its Own Juices
Categories: Vegetables
Yield: 2 Servings

3/4 lb Asparagus (medium to large)
2 tb Unsalted butter
1/2 ts Salt
Freshly ground pepper

CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks
with a vegetable peeler. Place asparagus in a skillet or saucepan just
large enough to hold them lying down and barely cover with cold water. Add
butter and salt and bring to a boil, uncovered, over high heat. Stir the
asparagus so it will cook evenly. The asparagus is done when the water has
evaporated, leaving only the concentrated, buttery juice of the asparagus.
Grind fresh pepper to taste over the asparagus and arrange on a vegetable

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