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Recipe For Baking Asparagus
Asparagus is a vegetable that has existed from early times. The Greeks, Romans and the Egyptians ate and loved asparagus. The edible portion is the tender shoot, often spoken of as an asparagus spear for its spear-like shape. The limp canned product is unlike the succulent, fresh and tender one. |
Asparagus is a great source of potassium and folic acid and acts as a diuretic. It is low in calories and has no fat or cholesterol. It can be stir fried, grilled over charcoal, used as an ingredient in stews and soups and even had boiled or stewed served with mayonnaise or hollandaise sauce. It can also be used in a dessert.
Asparagus is a delicate vegetable. It is one of those rare types which need nothing else to make it tasty. Sometimes, a squeeze of lemon and a few drops of olive oil is all that is needed to make it delicious. The medium sized stalks are the best to be eaten. They are generally green in color and can be preserved for 2 days by keeping them standing in a glass with very little water.
Recipe for Baked Asparagus:
Half pound asparagus cut into 1” pieces
6 slices of bacon trimmings
2 eggs
Half cup cream
Half cup parmesan cheese
Butter
Pinch of nutmeg
Salt and pepper
Preheat oven to 250º C
Cut asparagus into 1” pieces.
Steam asparagus for four minutes. Drain and cool thoroughly.
Fry bacon in its own fat till brown. Remove and crumble.
Mix bacon and asparagus. Place in a greased baking dish.
In a separate bowl beat together eggs, nutmeg, cream, salt and pepper.
Pour egg mixture on top of cheese.
Sprinkle cheese over this.
Bake in a pre-heated oven until firm and golden brown.
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