First, a French Creole recipe for Roasted Asparagus:
One large bunch fresh, thin asparagus
Olive oil to coat the asparagus
1 clove garlic, crushed
Salt and pepper
Wash your asparagus and break off the pulpy ends.
Mix olive oil, garlic, salt and pepper in a dish and add the raw asparagus. Allow to marinate for two hours.
Preheat oven to 375. Now pour the asparagus and the marinade onto a foil-lined pan large enough to hold all in one layer. Cook 20 minutes or until asparagus are tender. Squeeze lemon juice over the asparagus before serving and garnish the platter with a few slices of lemon as well.
For a quick, anytime asparagus dish, wash and clean a bunch of asparagus as noted above. Place the asparagus, again in a single layer, in a microwave safe dish and add one tablespoon of water. Cover the dish with plastic wrap and poke six to nine holes in it before placing the dish in the microwave.
Microwave, on high, for four minutes then turn the dish a half turn (if you don’t have a turntable or – like me – have to turn yours off to make the dish fit) and microwave another three minutes. Season with salt and pepper and serve. Steaming asparagus was never easier (this method also works great with broccoli florets). Bon appetite ~
Header: Trinity by Andrei Rublev c 1425