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Asparagus Cooking Tips
- Cut asparagus stalks in thirds. Drizzle with olive oil. Roast on rimmed baking sheet at 500' for ten minutes. Toss with capers or matchstick-size strips of Jarlsberg cheese.
- Wrap slices of smoked salmon around stalks of cooked and chilled asparagus. Sprinkle lightly with crushed pink peppercorns.
- Make "asparagettes": Roll cooked asparagus tips in squares of phyllo dough brushed with olive oil. Sprinkle with salt. Bake at 375' for 15 minutes until phyllo is crisp.
- Wrap bundles of warm asparagus in slices of prosciutto. Top with grated Parmesan cheese, sprinkle cumin seeds and broil until cheese melts.
- Cover cooked asparagus with shredded Parmesan cheese and place under broiler until cheese is bubbling. Sprinkle with toasted pine nuts.
- Sauté trimmed asparagus in a bit of butter and chicken stock. Add diced sun-dried tomato, lemon zest and sliced fresh basil.
- Toss with a little white wine, olive oil, lemon juice and pepper. Roast at 450' for ten minutes. Sprinkle with shaved parmesan.
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