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Friday, May 24, 2013
Featured Quizzes
Your Guide to the Farmer's Market
By Marcas Grant
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asparagus cherries citrus fruit mango nutrients organic peaches pomegranate produce season vegetables vitamins
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asparagus cherries citrus fruit mango nutrients organic peaches pomegranate produce season vegetables vitamins
SPONSORED:
Here's a recipe for pan roasted asparagus that can work as a side dish or a standalone course.
1 pound (1 bunch) fresh asparagus, bottoms trimmed if necessary
2 tbsp olive oil
1 tbsp water
1 clove garlic, peeled and cut in half
1 lemon, juiced
salt and pepper to taste
shaved Parmesan cheese (optional)
2 tbsp olive oil
1 tbsp water
1 clove garlic, peeled and cut in half
1 lemon, juiced
salt and pepper to taste
shaved Parmesan cheese (optional)
Add the asparagus, olive oil, water and garlic to a large saute' pan with a lid. Cook uncovered for about two minutes or until most of the water is gone. Toss the asparagus before covering and cooking for one minute. Cover again and cook for five minutes. Asparagus may brown in some spots. Remove the garlic, toss in the lemon juice and add salt and pepper to taste. Garnish with Parmesan if desired.
