Text 6705, 64 rader
Skriven 2011-02-04 22:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Asparagus
=================
-=> Quoting Dave Drum to Jim Weller <=-

 JW>   Sprinkle with coriander.
 JW>   (Or not, according to taste. Parsley would work well here. -JW)

 DD> I used to totally abhor soapweed (coriander/cilantro) but, have come
 DD> to  learn that if one does not overload it in a dish and does a
 DD> comparison  tasting - it is a necessary ingredient for *some* dishes to
 DD> taste  "right". Salsa fresca, for instance. Pico de gallo, certainly.

I'm not sure it's really necessary or even desirable with asparagus,
and I like cilantro. Tarragon marries up with it very well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus with Olive Oil and Tomato, Greek Style
 Categories: Greek, Vegetables, Wine, Casseroles
      Yield: 4 Servings
 
  1 1/2 lb Asparagus; cleaned
    1/2 c  Olive oil
      2 cl Garlic; chopped fine
      1 md Onion; chopped
    1/4 c  Chopped fresh Italian
           -parsley
      1 c  Chopped very ripe tomatoes
    1/4 c  Dry white wine
           Freshly ground black pepper
           Salt
 
  Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top
  casserole and add the olive oil. Saute the garlic and onion until
  clear. Add the parsley and tomatoes and simmer for about 25 to 30
  minutes, or until the tomatoes are very soft. Add salt and pepper
  to taste. Cut the cleaned asparagus into 1-inch pieces and add to
  the pot along with the white wine. Cook until done to your taste,
  which I hope will be a short time, just until tender and still a
  bit crunchy.
  
  Hint on cleaning asparagus: Hold the bottom end of the stem in one
  hand and gently bend the stalk with the other. The stalk will
  break where it is tender, thus giving you a piece of asparagus
  that is entirely edible. With a little practice you will know
  exactly where to break the vegetable. Save the broken-off ends for
  soups. Slice and add to soup stock, then drain and discard the
  coarse stalks before serving.
  
  Recipe by: THE FRUGAL GOURMET by Jeff Smith
  Source: The Springfield Union-News
  Formatted by Joe Comiskey
 
MMMMM


Cheers

YK Jim


... "Authentic-Style" Maybe I'm nitpicking, but it is or it isn't.

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