TIP OF THE MONTH.Coat a pound of trimmed asparagus asparagus, perennial garden vegetable (Asparagus officinalis) of the family Liliaceae (lily family), native to the E Mediterranean area and now naturalized over much of the world. with 1 Tbs. olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. and 1/2 tsp. chopped fresh garlic. Roast at 450 [degrees] F for 8-10 minutes. Drizzle 2 Tbs. orange juice, 2 tsp. balsamic vinegar balsamic vinegar n. 1. An aromatic vinegar of Modena, Italy, made from white Trebbiano grape juice that is heated and aged in wooden barrels for several years. 2. Any of various similar vinegars. , and 1/8 tsp. chopped garlic over the asparagus and serve. |
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