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.

Join the forum, it's quick and easy

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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

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


    Roasted Asparagus with Toasted Bread Crumbs

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


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

    Roasted Asparagus with Toasted Bread Crumbs Empty Roasted Asparagus with Toasted Bread Crumbs

    Post by Lobo Sun 24 Jan 2016, 2:10 am

    Roasted Asparagus with Toasted Bread Crumbs Img96l
    Roasted Asparagus with Toasted Bread Crumbs
    Roasted Asparagus with Toasted Bread Crumbs Translucent
    Be the first to Write a Review
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    The best way to trim spears of asparagus is to bend the cut end of each spear until it breaks naturally. The bottom portion will be tough and fibrous; the balance of the spear will be tender. You can cut a thin slice from the base of each spear for a tidier finish. If you have purchased very thick spears, you may also want to peel them lightly to within 2 inches or so of the tip, as the outer skin is sometimes fibrous. Peeling asparagus does not reduce its dietary fiber.






    • 50

    Ingredients:


    • 1 bunch asparagus, about 1 lb., tough ends removed  
    • 3 tsp. extra-virgin olive oil
    • 2 tsp. minced fresh thyme  
    • 1/2 cup fresh bread crumbs, from day-old coarse country bread with crusts removed 
    • 1 tsp. grated lemon zest 
    • Kosher salt and freshly ground pepper, to taste 

    Directions:

    Preheat an oven to 450°F.

    Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with 1 tsp. of the olive oil and sprinkle with 1 tsp. of the thyme. Toss to coat the asparagus evenly.

    Roast the asparagus, stirring once halfway through the roasting time, until tender-crisp, 7 to 10 minutes; the timing will depend on the thickness of the spears.

    Meanwhile, place the bread crumbs in a small bowl and drizzle with the remaining 2 tsp. oil; toss to coat. Place a fry pan over medium heat. When it is hot, add the bread crumbs, reduce the heat to medium-low and toast, stirring, until they are golden, 3 to 4 minutes. Stir in the remaining 1 tsp. thyme, the lemon zest, a pinch of salt and a grind of pepper. Remove from the heat.

    Arrange the asparagus on a warmed platter and sprinkle the hot bread crumbs over the top. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
    • Back to top
      Current date/time is Thu 18 Apr 2024, 11:08 pm