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Post by Lobo on Sun 21 Jun 2015, 9:16 pm


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If you are looking for a new asparagus technique to add to your repertoire, give this one a try. The method is easy and delicious.
adapted from the NY Times, April 16th , 2010
originally from Paula Wolfert’s “The Slow Mediterranean Kitchen: Recipes for the Passionate Cook"

  • 1 bunch asparagus
  • olive oil
  • salt
  • a few sprigs of fresh herbs such as thyme, chervil, tarragon and/or dill
  • 1 piece of parchment
  • kitchen twine

Preheat oven to 200 degrees. Wash and trim asparagus.

Drape parchment over a cookie sheet. Lay the asparagus in the middle of the paper - drizzle with olive oil and sprinkle with salt. Toss to coat the spears. Lay a few sprigs of herbs on top. Wrap the edges of the paper around the asparagus to enclose the veggies in a packet. Wrap with twine.

Transfer the packet of asparagus to the oven. After about 45 minutes, enough time to make the rest of your meal, your asparagus will be ready to eat. (The NY Times suggested an hour in the oven, but I thought the asparagus was overcooked. 45 minutes in the oven rendered the asparagus perfectly cooked for my taste.) If you like your asparagus a little more cooked, simply retie the parchment packet and return to the oven until it is done to your liking.
photo credt: erin scott.  recipe from the blog "Yummy Supper."

    Current date/time is Fri 09 Dec 2016, 9:21 am