Sunday, January 18, 2009

Bypass the Fries, cause the Asparagus is Better?


A collection of Asparagus for those of us who love them.


1 bunch Asparagus, trimmed
1/4 cup grated Parmesan
2 tbsp oil
1 tsp black pepper


Turn on the toaster oven to 425. Asparagus has a natural break point near the bottom, the drier the aspargus the higher the breaking point. You can wrap a wet paper towel round the tips of asparagus when you buy them. Line a little cookie tray with foil, spread out the asparagus, litter it parmesan, black pepper and olive oil. Roast for 10 to 15 minutes, or until charred (or not charred) to your liking. Charred asparagus, oh yeah.

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