Subject: Crusted Asparagus (Uberkrustete Spargel)
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 04 2002 - 05:44:50 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Laura Minnich writes, "This really is a true one."
An old friend of mine had been a foster child at one time. On his
first day in his foster home, his new foster mom thought it would be
fun to have pizza. She asked him what he liked on pizza, and he
replied, "I don't want no mushrooms." Ever vigilant with grammar, she
corrected him, "I don't want ANY mushrooms." "Me neither," he said.
__________________________________________________
TODAY'S RECIPE
__________________________________________________
This is a favorite method of cooking vegetables in Germany. You can
use this recipe with cauliflower (whole or broken into florets),
leeks, artichoke bottoms, Belgian endive, or just about any vegetable
that needs a little dressing up. Just boil or steam them until tender,
as with the asparagus, and follow the rest of the instructions.
Crusted Asparagus (Uberkrustete Spargel)
2 lbs (900 g) asparagus, trimmed and boiled or
steamed until barely tender
3 Tbs (45 ml) butter
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste
Place the cooked asparagus in a buttered baking dish. Dot with butter
and sprinkle with the cheese. Add the cream and season with salt and
pepper. Bake in a preheated 450F (230C) oven 10 to 15 minutes, until
the topping is golden brown. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Tue Oct 01 2002 - 00:00:01 EDT