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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Asparagus Four Ways

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Asparagus Four Ways Empty Roasted Asparagus Four Ways

    Post by Lobo Thu 21 Jan 2016, 9:34 pm

    Roasted Asparagus Four Ways Img97l
    Roasted Asparagus Four Ways
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    When preparing asparagus for cooking, check for a tough, fibrous inedible portion at the base of each spear. You can cut off the dry, coarse-looking base or simply break off the tough end of each spear by bending it gently until it snaps. It will break precisely where the tender part ends and the tough part begins. If the skin seems thick and tough, use a vegetable peeler or paring knife to peel the stalk to within about 2 inches of the tip. This will help the asparagus cook more evenly.






    • 155

    Ingredients:


    • 2 bunches asparagus, preferably thick, trimmed
        and peeled if needed
    • 2 Tbs. dry white wine or dry vermouth
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. extra-virgin olive oil
    • Juice of 1/2 lemon

    Roasted Asparagus Four Ways Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Position a rack in the upper third of an oven and preheat to 450°F.

    In a large, shallow baking pan or on a rimmed baking sheet, toss together the asparagus, wine, salt, pepper and olive oil until the asparagus spears are evenly coated.

    Roast the asparagus until the spears are browned in spots and are just tender-crisp, about 10 minutes. Do not overcook.

    Transfer the asparagus to a platter and drizzle with the lemon juice, to taste. Serve immediately or try any of the following variations.

    Roasted Asparagus with Shaved Parmesan:
    Drizzle the hot roasted asparagus with lemon juice as directed. Then, using a cheese shaver, a vegetable peeler or a paring knife, shave 1 to 2 oz. Parmigiano-Reggiano, pecorino romano, Asiago or dry jack cheese over the asparagus.

    Roasted Asparagus with Pesto:
    Omit the lemon juice. Toss the hot roasted asparagus with 1 to 2 Tbs. pesto, or to taste. Serve immediately.

    Serves 4.
    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

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