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*** A WORD FROM THE KITCHEN ***
Well we had our first of the asparagus last night Hubby
grilled steaks and this was the perfect accompaniment.
Soon it'll be plentiful and we do eat a lot of it,
however still trying to convince the kids to give it
a whirl they are just not the fans we are of these
fine spring stalks..their loss. This is such a versatile
veggie and so easy to prepare but people tend to kill it
in the cooking process so I added some tips for you below
in case you are among that group. I won't tell. Here is
a great LINGUINI WITH ASPARAGUS & PESTO recipe using the
fresh stuff that would be so nice for a Spring main course.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: LINGUINI WITH ASPARAGUS & PESTO
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INGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini
DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive
oil to hot drained Linguini. Place remaining oil and
asparagus and all other ingredients in blender. Blend
smooth and serve over linguini.
Category: Pasta, Main Dishes, Vegetarian
http://www.thedailyrecipe.com
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EASY WAYS TO PREPARE ASPARAGUS:
Boiled: Cook fresh or frozen asparagus quickly in a
small amount of water in a saucepan or steamer until
tender. Aprrox. 10 minutes for fresh, 7 minutes for
frozen.
Stir-Fry: Stir-fry asparagus pieces in a small amount
of hot oil, stirring constantly until tender-crisp
(about 3 to 5 minutes).
Microwave: Place fresh asparagus in a baking dish
with tips in center. Add about 1/4 cup of water and
cover. Microwave at 100% power: 6-9 minutes for spears,
5-7 minutes for pieces. Stir to rearrange after cooking.