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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Select fresh asparagus for crispness and young tender pencil sized stalks
are ideal. Wash asparagus under cold running water. Snap off the lower end
of each stalk with your fingers. Let the stalk break where it wants to.
This will leave only the tender portion of the asparagus. Young tender
stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks
for 7-10 minutes. DO NOT OVERCOOK asparagus. It will lose flavor and
nutrients if overcooked. Prior to cooking the asparagus, prepare the lemon
butter sauce. This is enough sauce for 1 to 1-1/2 pounds of asparagus.
Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small
saucepan and heat until hot. DO NOT BOIL. Pour the heated sauce over the
cooked asparagus and serve. From: Syd's Cookbook.
| Ingredients:
1 1/2 Pound(s) Lemon Juice, Concentrate
1/4 Pound(s) Parmesan Cheese; Grated
1 Tablespoon(s) Mango Splash
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS) |
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