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Meryl | ROASTED ASPARAGUS WITH CRISP SHALLOTS |
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Veteran Member 11245 posts Joined: Dec 19, 2005 Options |
Posted to Thread #8 at 11:38 pm on Dec 21, 2005
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS: 3-4 Tbsp olive oil, divided (I use extra virgin) 2 shallots, peeled and thinly sliced 2 pounds asparagus spears, trimmed 1/8 tsp salt A few pinches freshly ground black pepper 1/2 tsp finely grated orange peel DIRECTIONS: Preheat oven to 450 F (425 F for dark pans). In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside. In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper. Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat. Add orange peel to roasting pan, mixing well. To serve, place asparagus on plates and sprinkle with shallots. Makes 6 servings. Adapted from my files. A balanced diet is equal parts of milk and dark chocolate. |