25 Mar

Well, here you go, Christy! I have two basic recipes and one fancier version of this that all are pretty awesome. I meant to post these recipes yesterday, but I have been traveling and am currently out of the country! Crazy, right?! Also, because I am out and about and I am just so super smart, there won’t be any photos of these recipes….definitely brought the camera, but not the cord to upload the pictures. Whoopsie.

Anyways, I like my asparagus plain and simple–either boiled or roasted. I prefer boiling it and then melting a little butter on top with some salt and pepper because its a little faster than roasting. If you roast it, the asparagus becomes a little crispy and takes on a nutty flavor. Both ways are equally delicious and really easy. There’s also an extended version of the roasted asparagus with some added goodness. Sorry this post is so short, but, life with a stranger anxious 1 year old and no Gordon to help has proved to be time consuming. More to come later!

Asparagus (I)
yield: 4 small portions

1 lb. asparagus
2 tablespoons butter

Wash asparagus under cool water and snap the ends off. Place prepared asparagus into large shallow pan with just enough water to cover. Top with lid and bring water to boil. Reduce heat to simmer and uncover. Cook 5-7 minutes or until crisp tender. Drain. Place cooked asparagus back into same pan and toss with butter, salt and pepper until completely coated. Serve immediately.

Asparagus (II)
yield: 4 small portions

1 lb. asparagus
2 tablespoons olive oil

Preheat oven to 400 degrees. Wash asparagus under cool water and snap ends off. Pat dry and place on baking sheet. Toss in olive oil, salt and pepper. Bake 10 minutes and toss. Return to oven for 5-10 minutes more. Remove and serve.

Extended yummy ‘fancier’ version:
So, follow the recipe for roasted asparagus AND THEN, 2 minutes before they are done, remove from the oven and sprinkle on 1/2 teaspoon grated lemon zest and 1/4 cup freshly grated Parmesan cheese. Return to oven for the remaining 2 minutes and then remove. Serve these little babies warm. These asparagus are nutty, cheesy and lemony! A delicious and different take on asparagus!


One Response to “Asparagus”

  1. Christy March 29, 2010 at 6:17 pm #

    Thanks! Can't wait to try them!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: