i am incredibly bored.what can i do so i'm not incredibly bored?
Asparagus can be eaten raw in salads or horsd'oeuvre with melted cheese - or like a carrotCooking Asparagus is always best to steamed (they become healthy bright green) served with butter or as an appetizer: On BBQ - it is often cooked on grill, or wrapped in aluminum foil with butter and a slice of lemonAsparagus is such a VERSATILE vegetable that anyway would be very acceptable - and very tastyDon't be afraid - which every way you feel you want to try would be goodDO NOT OVER COOK
Trim the ends off the asparagus - the ends are toughPut foil on the cookie sheet, lay the asparagus on the foil, drizzle olive oil over the top and some see saltBake at 350 degrees for 12 minutes.
I like to blanch itWhat you do is bring a pot of water to boilAdd a generous amount of saltCut the woody stems off the asparagusPut the asparagus in the boiling waterCook until soft enough to eat but not too softScoop asparagus out and place in a bowl of ice waterThe ice water helps the asparagus retain it's bright green color and prevents over cookingMake whatever else you're having for dinner and at the last minute melt some butter in a skilletAdd asparagus, salt and pepper and cook until heated through.
Preheat the oven to 425 degreesWash the asparagus and bend it to break off the tough part at the bottomPut it in a gallon plastic bag with a teaspoon of good olive oil per pound of asparagusSeal and work the bag until all the asparagus is thinly coated with oilLine a cookie sheet with foil, and lay out the asparagus in a single layerBe anal retentive about arranging itSprinkle it with coarse sea salt or kosher saltA few grinds of pepper or some Mediterranean herbs can be added or not - its a question of your tastePut the asparagus in the oven, and set the timer for 11 minutesThe cooking time depends on how thick the asparagus isCheck it every minute or two (after the 11) to see if it is tender but still crispWhen it is, remove, place on platter, and serveListen to the complements.
Asparagus can be eaten raw in salads or horsd'oeuvre with melted cheese - or like a carrotCooking Asparagus is always best to steamed (they become healthy bright green) served with butter or as an appetizer: On BBQ - it is often cooked on grill, or wrapped in aluminum foil with butter and a slice of lemonAsparagus is such a VERSATILE vegetable that anyway would be very acceptable - and very tastyDon't be afraid - which every way you feel you want to try would be goodDO NOT OVER COOK
Trim the ends off the asparagus - the ends are toughPut foil on the cookie sheet, lay the asparagus on the foil, drizzle olive oil over the top and some see saltBake at 350 degrees for 12 minutes.
I like to blanch itWhat you do is bring a pot of water to boilAdd a generous amount of saltCut the woody stems off the asparagusPut the asparagus in the boiling waterCook until soft enough to eat but not too softScoop asparagus out and place in a bowl of ice waterThe ice water helps the asparagus retain it's bright green color and prevents over cookingMake whatever else you're having for dinner and at the last minute melt some butter in a skilletAdd asparagus, salt and pepper and cook until heated through.
Preheat the oven to 425 degreesWash the asparagus and bend it to break off the tough part at the bottomPut it in a gallon plastic bag with a teaspoon of good olive oil per pound of asparagusSeal and work the bag until all the asparagus is thinly coated with oilLine a cookie sheet with foil, and lay out the asparagus in a single layerBe anal retentive about arranging itSprinkle it with coarse sea salt or kosher saltA few grinds of pepper or some Mediterranean herbs can be added or not - its a question of your tastePut the asparagus in the oven, and set the timer for 11 minutesThe cooking time depends on how thick the asparagus isCheck it every minute or two (after the 11) to see if it is tender but still crispWhen it is, remove, place on platter, and serveListen to the complements.
