yakalskovich: (Brownies)
What you need:

1 pound white asparagus
1 pound green asparagus
2 sticks of butter
pepper, salt
1 small red onion or some spring onions
1 pckg thinly sliced Mediterranean air-seasoned bacon (Parma, Serrano, etc.)
handful of brown sugar

What you do:

Melt the butter in a large pan. Peel the white asparagus and chop off the last half-inch or inch, chop the last half-inch off the green. Cut into handy bits of three or four inches. Chop the onion really small. When the butter is melted and bubbling away, add the onions with some salt and pepper, and leave to fry for a bit. Then add asparagus with more salt (pepper, not so much) put on lid and leave to fry on low for ten minutes or so, until tender. Then turn on high and add a handful or two of brow sugar to caramelise and brown. Turning the heat down again, pluck the thinly sliced bacon apart and scatter into the asparagus. You can leave out this last part if you want to keep the meal vegetarian. Pine nuts might be a nice alternative if you want to add something that contains a bit of protein.

Serve with tiny new potatoes and crisp white wine -- we has a Chilean Chardonnay.


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April 2012

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