Plain Asparagus
Wash and snap the stalks.
Place the bunch on foil and put it (open) into a 400 oven or onto hot grill.
Take it out 10 -12 minutes later.
Gobble it down.
Dressed up with Soy and Vinegar
1 lb asparagus
Salt and pepper
1 T butter
1 t soy sauce
1 t balsamic vinegar
Lemon rind (opt)
Wash and snap the stalks.
Place the bunch on foil, sprinkle with salt and pepper, and put it (open) into a 400 oven or hot grill.
Take it out 10 -12 minutes later.
Heat butter in a small skillet until it is lightly browned. Remove pan from heat and stir in soy and vinegar. Drizzle over asparagus. Add more pepper if desired and a sprinkling of lemon rind (opt).
Sesame Asparagus
1 lb aspargus
1 T soy sauce
1 t sesame oil
Garlic clove, minced
2 t sesame seeds
Salt and pepper
Wash and snap the stalks. Combine soy sauce, oil, and garlic, and brush over the asparagus. Place the bunch on foil and put it (open) into a 400 oven or onto hot grill. 10 -12 minutes later, remove and sprinkle with sesame seeds, salt and pepper.
Drenched in Curry Butter
1 lb asparagus
Salt and pepper
1 T butter
1 T olive oil
1 t curry paste or mixed curry spices
1 t lemon juice
Shallot, chopped finely
Wash and snap the stalks.
Place the bunch on foil, sprinkle with salt and pepper, and put it (open) into a 400 oven or hot grill.
Take it out 10 -12 minutes later.
Heat the oil and butter in a small skillet. Add the lemon juice and curry spices and blend well. Saute the shallots until tender. Drizzle over asparagus and serve.
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