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recipe: asparagus two ways

June 27, 2010

I prefer simple recipes – as a working mom who gets home at 6:00pm, I just don’t have two hours to spend creating gourmet meals at night – I’d say I have about 60 minutes, max, and the less preparation involved, the better.  Fast and efficient is key, so when I found these two recipes they instantly became regulars.

Asparagus is a great vegetable because you just throw it on the grill or in the oven and are on your way – there’s no pealing, soaking, chopping or mashing – they just are.  I love that.  I hope you will to.  So here you are:

First, cook the asparagus which ever way you like – I usually roast it in the oven, but feel free to throw them on the grill too.  For roasting:

  1. Preheat the oven to 400
  2. Break off the tough parts of the ends and put the asparagus on a baking sheet (I usually line mine with foil for easier clean-up)
  3. Drizzle a little olive oil over the asparagus and mix them around the sheet to coat
  4. Lay the asparagus in a single layer on the baking sheet and lightly sprinkle with salt and pepper
  5. Roast for 10-12 minutes depending on the thickness of your spears (if they’re thin and scrawny they take a little less time to cook)

Now for the finishing touches that are so easy I could cry with joy:

Option 1: Butter, Soy Sauce and Balsamic Vinegar

  1. 2 tbsp Butter
  2. 1 tbsp Soy Sauce
  3. 1 tbsp Balsamic Vinegar

The heavenly combination that comes from combining these three ingredients is something that might change your life.  Just melt 2 tbsp of butter in the microwave and then stir in 1 tbsp each of soy sauce and balsamic vinegar.  Once the asparagus is done roasting, drizzle the mixture over it and serve.  Trust me, it’s delicious.

Option 2: lemon and goat cheese

  1. 3 1/2 to 4 ounces of fresh, crumbled goat cheese
  2. 2 tsp lemon juice (fresh is best)
  3. 1 tsp grated lemon peel

When asparagus is cooked, arrange it on a plate or platter and sprinkle with the goat cheese.  Then drizzle the lemon juice over it and finish off by sprinkling the grated lemon peel on top.  Mmmmmm….


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