Text 4952, 76 rader
Skriven 2010-12-14 17:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Asparagus
=================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Whassamatta with just picking a few nice tender shoots and eating them
 DD> out of hand? No cooking, no salt, no lemon

Nothing at all. But salt and lemon do enhance the flavour and
towards the end of the season, variety is called for.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta with Artichokes and Asparagus
 Categories: Pasta, Vegetables, Chicken, Cheese
      Yield: 6 Servings
 
      6 lg Artichokes
    1/4 c  Olive oil
      2 cl Garlic; thinly sliced
  2 3/4 c  Chicken broth
  1 1/4 lb Asparagus; trimmed, cut in
      1    inch lengths
      1 tb Fresh thyme; chopped
      1 lb Farfalle
    2/3 c  Parmesan cheese; freshly
           Grated
           Additional grated Parmesan
           Cheese
 
  To prepare the artichokes: Squeeze juice from 2 lemon halves into
  large bowl of cold water; add squeezed lemon halves.  Cut off top
  half of each artichoke and discard.  Cut off stem of artichoke.
  Starting at base, bend tough outer leaves back and snap off where
  they break naturally, leaving tender inner leaves.  Using small
  sharp knife, trim outside of base until no dark green areas
  remain.  Cut each artichoke in half.  Using spoon, scoop out
  fibrous choke and small purple tipped leaves.  Rub exposed areas
  with lemon half. Place in lemon water until ready to use or up to
  2 hours.
  
  Drain artichokes.  Quarter each artichoke half.  Heat oil in heavy
  large skillet over medium heat.  Add artichokes and saute until
  golden, about 6 minutes.  Cover and cook until almost tender,
  about 5 minutes.  Add garlic and saute 3 minutes.  Transfer
  artichoke mixture to large bowl.
  
  Place same skillet over high heat.  Add broth and boil until
  reduced by half, about 9 minutes.  Reduce heat to medium.  Add
  asparagus and artichokes and cook until asparagus and artichokes
  are tender, about 5 minutes.  Mix in thyme.  Season to taste with
  salt and pepper.
  
  Meanwhile, cook pasta in large pot of boiling salted water until
  just tender but still firm to bite, stirring occasionally.
  
  Drain pasta.  Add pasta and 2/3 cup cheese to artichoke mixture in
  skillet; toss to combine.  Season with salt and pepper.  Divide
  pasta among plates. Serve, passing additional cheese separately.
  
  Recipe by Joanne Weir
  Printed in Bon Appetit April 1998
  From: Carriej999
 
MMMMM
 



Cheers

YK Jim


... I don't do reasonable.

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