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Parmesan Asparagus Spears

Cuisine: Mexican
Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlBalsamic vinegar
1 teaspoon 5mlOlive oil
1 teaspoon 5mlDijon mustard
1 teaspoon 5mlSalt
2 1/2 lbs 1135g / 40ozAsparagus spears - (medium)
2 tablespoons 30mlGrated parmesan cheese

Recipe Instructions

Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus.

Heat 2 in. water and half the salt to boiling in a large, deep skillet. Break or slice off the tough lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus with tongs or a slotted spatula to the bowl with the vinegar mixture.

In fresh boiling water, cook remaining asparagus with the rest of the salt. Transfer to the bowl with the vinegar mixture. Toss gently until spears are evenly coated.

Place asparagus on a serving plate. Sprinkle evenly with cheese. Makes 8 servings.

For a more sophisticated look, try shaving the cheese with a vegetable parer instead of grating it. If you like, garnish the platter with fresh orange sections.

From American Health June 1995 page 90. Submitted By [email protected] On

Source:
CULTURED MILK PRODUCTS,^ by Hallgarten (1985)

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