I love to roast asparagus with some olive grease and salt and pepper. However, sometimes I surface like something a moment or two more flavorful. Has anyone got a suggestion for something specifically great on asparagus?
Answers:
Well, no real seasonings. The best path to have asparagus is steamed. Then join some grated parm after it's done. You made me drool now, appreciation a lot!
All I use is butter and garlic saline. Nice and easy
Cheese.
I steam them to desired doneness, afterwards dip in a mayonnaise/tarragon/lemon dip that I sort:
1/2 c. mayonnaise (I prefer Best Foods/Hellman's)
juice of one lemon
1 rounded Tablespoon of dried tarragon
pinch of brackish
Combine ingredients and let sit within refrigerator for at least 30 minutes to develop flavors. This dip last indefinitely and is also good near steamed artichokes (served hot, room temperature or cold).
Butter and lemon liquid with saline & pepper, or Bearnaise.
I use lemon juice and minced garlic.
A little lemon , and a French touch - grey brackish.
Classic , and , mmmmmmmm!
Holandaise works too !
asparagus sauteed in olive grease or butter with garlic and OYSTER SAUCE and a plunge of pepper! it's really great! i love it!
a) Hollandaise sauce
b) balsamic vinagrette
c) served with crab ("oscar")
d) splashed next to Tamari soy sauce (made by Kikkoman)
e) blended into a bisque (but then it's not really roasted anymore, is it) =D
Some butter, oregano, Parmesan.
1. In a blender, puree one frozen boiled egg with two tablespoons white wine vinegar. Gradually append one cup olive oil until the sauce looks approaching a mayonnaise. Stir in one tablespoon respectively finely chopped shallots, cornishons, and parsley. Season with saline and white pepper. Serve with cooked, chilled asparagus.
2. Toast one cup of coarse bread crumbs to golden brown. Mix beside one tablespoon each lemon zest, red zest, and chopped parsley, two teaspoons chopped garlic.
Roast asparagus as normal and season beside mixture.
Squeeze on some lime.. it goes really ably
You could add grill seasoning OR only a squeeze from a lemon. I also seen a recipe where on earth you just steam it and after drizzle reduced balsamic vinegar over it.
holundais (i think i spelled that wrong lol pronounce hol -un -days) sauce is really appropriate but i like to mix mine w/ roasted red pepper
Hi,
This dip is really good next to asparagus. You can add a moment or two heat if you resembling. There is also a great recipe called "Lady and Sons Asparagus Sandwich", it have asparagus, 1000 island (or any dressing you like), red onions, jack cheese all on pumpernickel bread.
Roasted Red Pepper Dip
Copyright, 2005, Ellie Krieger, All rights reserved
1/3 cup unharmed natural almonds
1 cup jarred roasted red pepper, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper
Preheat the oven to 350 degree F. Put the nuts on a baking sheet and
toast until fragrant, about 10 minutes. Let cool.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and
process until smooth. While the processor is running, drizzle the grease into the bowl. Season with
brackish and pepper and serve.
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Answers:
Well, no real seasonings. The best path to have asparagus is steamed. Then join some grated parm after it's done. You made me drool now, appreciation a lot!
All I use is butter and garlic saline. Nice and easy
Cheese.
I steam them to desired doneness, afterwards dip in a mayonnaise/tarragon/lemon dip that I sort:
1/2 c. mayonnaise (I prefer Best Foods/Hellman's)
juice of one lemon
1 rounded Tablespoon of dried tarragon
pinch of brackish
Combine ingredients and let sit within refrigerator for at least 30 minutes to develop flavors. This dip last indefinitely and is also good near steamed artichokes (served hot, room temperature or cold).
Butter and lemon liquid with saline & pepper, or Bearnaise.
I use lemon juice and minced garlic.
A little lemon , and a French touch - grey brackish.
Classic , and , mmmmmmmm!
Holandaise works too !
asparagus sauteed in olive grease or butter with garlic and OYSTER SAUCE and a plunge of pepper! it's really great! i love it!
a) Hollandaise sauce
b) balsamic vinagrette
c) served with crab ("oscar")
d) splashed next to Tamari soy sauce (made by Kikkoman)
e) blended into a bisque (but then it's not really roasted anymore, is it) =D
Some butter, oregano, Parmesan.
1. In a blender, puree one frozen boiled egg with two tablespoons white wine vinegar. Gradually append one cup olive oil until the sauce looks approaching a mayonnaise. Stir in one tablespoon respectively finely chopped shallots, cornishons, and parsley. Season with saline and white pepper. Serve with cooked, chilled asparagus.
2. Toast one cup of coarse bread crumbs to golden brown. Mix beside one tablespoon each lemon zest, red zest, and chopped parsley, two teaspoons chopped garlic.
Roast asparagus as normal and season beside mixture.
Squeeze on some lime.. it goes really ably
You could add grill seasoning OR only a squeeze from a lemon. I also seen a recipe where on earth you just steam it and after drizzle reduced balsamic vinegar over it.
holundais (i think i spelled that wrong lol pronounce hol -un -days) sauce is really appropriate but i like to mix mine w/ roasted red pepper
Hi,
This dip is really good next to asparagus. You can add a moment or two heat if you resembling. There is also a great recipe called "Lady and Sons Asparagus Sandwich", it have asparagus, 1000 island (or any dressing you like), red onions, jack cheese all on pumpernickel bread.
Roasted Red Pepper Dip
Copyright, 2005, Ellie Krieger, All rights reserved
1/3 cup unharmed natural almonds
1 cup jarred roasted red pepper, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper
Preheat the oven to 350 degree F. Put the nuts on a baking sheet and
toast until fragrant, about 10 minutes. Let cool.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and
process until smooth. While the processor is running, drizzle the grease into the bowl. Season with
brackish and pepper and serve.
More Questions & Answers...