Cut away the lower 4th of the asparagus and peel the stalk. This way the entire spear is edible will cook more quickly and at the same rate. Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer. Add the asparagus to the water, cover and quickly bring the water back to a boil. Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender. They should be just cooked through but still with some crunch left it. Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs. Season to taste with salt, pepper and snipped fresh chives. Dip warm asparagus into the mixture and accompany with bread. Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta. Yield: 2 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:49 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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