Monday, March 26, 2012

Asparagus recipe

  • Note: Adapted from a recipe in The New German Cookbook by Jean Anderson and Hedy Würz. 3/4 pound asparagus, trimmed of tough ends 1 (9-inch) unbaked pie shell with a high fluted edge 1. Heat the oven to 400 degrees. 2.
  • (Los Angeles Times)
  • When a recipe begins by telling me I probably have most of the ingredients on hand, Im sold. Most recently, it was a recipe in the March issue of Martha Stewarts Everyday Food magazine.
  • (Pioneer Press)
  • This recipe features two key ingredients that complement each other well, but which are notoriously easy to overcook.  Well prepared shrimp is tender, juicy, and subtly sweet, but when overcooked can become dry and rubbery.
  • (Examiner)
  • With St. Patricks Day falling on a Saturday this year, Im sure the traditional revelries will fill the entire weekend. There will be parades and parties galore, plus corned beef and cabbage and the inevitable green beer.
  • (Pioneer Press)
  • Asparagus is derived from the Greek word "asparagos", meaning stalk, shoot, or to burst forth and to swell. Asparagus was first cultivated about 2,500 years ago in Greece.
  • (SBS)
  • MYFOXNY.COM - Jean-Georges Vongerichten came to the Good Day Café on Wednesday to make Asparagus Salad with Soy Vinaigrette and Hollandaise. 1.
  • (myfoxny.com)
  • With fresh, local asparagus just around the corner, this is a wonderful recipe to have on hand.
  • (Corvallis Gazette-Times)
  • Now that asparagus has become a year-round vegetable, coming from New Jersey and then Quebec in spring, and Mexico and Peru the rest of the year, you may need some variations on your asparagus cooking. This recipe comes from In a Pinch (Whitecap, $29.
  • (Calgary Herald)
  • Simply brush asparagus with olive oil and place on a hot grill for 3-5 minutes or until grill marks appear. Turn frequently.
  • (Examiner)
  • Chef Mirco Speri introduces us to a typical recipe from Veneto, specifically from the area nearby Verona, with some little innovations.
  • (SBS)

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