Subject: Asparagus with Parmesan
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 14 2002 - 09:05:20 EDT
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FOOD FUNNY
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Here's another from the mysterious "DRSPAGHETI":
A boy is about to go on his first date, and is nervous about what to
talk about. He asks his father for advice. The father replies, "My
son, there are three subjects that always work, these are: food,
family, and philosophy."
The boy picks up his date and they go to a soda fountain. Ice cream
sodas in front of them, they stare at each other for a long time, as
the boy's nervousness builds. He remembers his father's advice, and
chooses the first topic. He asks the girl, "Do you like spinach?"
She says, "No," and the silence returns.
After a few more uncomfortable minutes, the boy thinks of his father's
suggestion and turns to the second item on the list. He asks, "Do you
have a brother?"
Again, the girl says "No" and there is silence once again.
The boy then plays his last card. He thinks of his father's advice
and asks, "If you had a brother, would he like spinach?"
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TODAY'S RECIPE
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Since fresh asparagus is available year round these days, thanks
largely to growers in Chile, there is no reason to eat it only in the
spring. Here is a savory preparation that will appeal even to
asparagus "doubters":
Asparagus with Parmesan
1 1/2 - 2 lbs (675 - 900 g) fresh asparagus, trimmed
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) freshly grated Parmesan cheese
Boil or steam the asparagus until tender but still a little
undercooked. Plunge into ice water and drain. Place the asparagus in
a lightly greased baking dish and dot with the butter. Season with
salt and pepper and top with the Parmesan. Bake in a preheated 450F
(230C) oven just until the Parmesan begins to turn light brown, about
10 to 12 minutes. Serves 4 to 6.
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