While my son has a wonderful palate most of the time, he hasn't developed the taste buds for this dish quite yet. He does try a few bites and it's well documented that it takes toddlers at least 10 times of presenting the food and tasting it before they know if they like/dislike the dish.
This recipe came from Parade magazine, April 9, 2006. It really is very yummy and one of the best ways I like making asparagus other than on the grill. It makes a nice accompaniment to any main dish.
Ingredients:
1 pound medium-sized asparagus
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 tablespoon chopped flat-leaf parsley
2 lemons, sliced (for garnish)
Preparation:
Preheat the oven to 400 degrees F.
In a roasting pan, coat the asparagus with oil, salt and pepper. (I find that tossing them in a plastic freezer bag works well in order to coat the asparagus thoroughly).
Arrange the asparagus in a single layer, facing the same direction. I also drizzle a little lemon juice over them and layer about 6 slices over the top while roasting.
Cover with foil and roast for 10 minutes.
Remove foil; roast for 10 minutes more.
Arrange on a platter, garnish with parsley (optional) and fresh lemon slices.
Serves 4. Per serving: 80 calories, 5g carbohydrate, 2g protein, 7g fat, no cholesterol.
Buon Appetito!
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