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.

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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


    Voltaggio Asparagus

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

    Voltaggio Asparagus Empty Voltaggio Asparagus

    Post by Lobo Sun 24 Jan 2016, 11:56 pm

    Voltaggio Asparagus Img74l
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 6
    When you’re preparing fresh seasonal vegetables, simple is the best. Here, cremini mushroom, asparagus and red onion are quickly cooked over a hot grill until crisp-tender. Lemon zest, tossed in just before serving, adds a bright note to the dish.






    • 80

    Ingredients:


    • 8 oz. cremini mushrooms, quartered
    • 1 lb. asparagus, trimmed, ends peeled, spears cut on the bias into 2-inch pieces
    • 1 small red onion, halved and thinly sliced
    • 1 1/4 tsp. fine sea salt
    • 2 Tbs. olive oil
    • Zest of 1 lemon

    Directions:

    In a large bowl, stir together the mushrooms, asparagus, onion, sea salt and olive oil.

    Prepare a medium-hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and heat until the internal temperature of the grill reaches 600° to 650°F.

    Place the vegetable mixture in the fry pan, cover the grill and cook, tossing the vegetables every 2 minutes, until crisp-tender, about 10 minutes total. Remove the pan from the heat, toss in the lemon zest and transfer the vegetables to a serving bowl. Serve immediately. Serves 6.

    Recipe by Chef Bryan Voltaggio.

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