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The Beginning of Summer
Roasted Asparagus
by Julie Gale
Asparagus has always
represented Spring and Summer to me, and so let us celebrate Summer's arrival!
It is not easy to
find locally grown vegetables, but if you can find local asparagus buy
as much as you can find. There are so many ways to prepare it; steamed,
grilled, stir-fried, in a salad, soup or quiche. However, if you want to
bring out its most intense flavor, roasting is the way to go!
Roasted Asparagus
2 Tbs. extra-virgin olive oil
1 lb. asparagus, washed and bottoms trimmed
2 Tbs. grated parmesan
Salt & freshly-ground black pepper
Preheat the oven to 450 degrees. Competely cover the surface of shallow
baking pan with the olive oil. Put the asparagus in the pan and roll them
around so that they are covered in the oil. Sprinkle evenly with the cheese,
salt and pepper.
Cover with aluminum foil and bake for 15 minutes. Uncover, turn the
asparagus over and roast for another 15 minutes or until it has begun to brown.
Serves 3-4
Julie Gale
834-5353
PJAZTEGale@optonline.net
Julie Gale teaches ethnic cooking classes in her
home and for the Continuing Education classes at
Mamaroneck High School
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