Cyndy asparagus and brussels sprouts how to cook them-grill

[Guest guest]

I've heard that grilled brussel sprouts are really good, haven't tried

it, but grilled asparagus is great...so along the same lines I guess!

 

 

, " Denise Gontard "

<dgontard wrote:

>

> Brussel sprouts are a favourite of mine. When I was 10 (many moons

ago), I got the flu on a family train trip to Québec City in winter (I

still remember it being the most gorgeous place in winter). All I

wanted was brussel sprouts. We ended up at this fancy French

restaurant, where they sautéed the brussel sprouts in butter to the

point where they were slightly caramelized on the outside... just for

me! I must have looked really pathetic It was the absolute best! A

little sweetness of the carmelizing and the slight bitterness of the

brussel sprouts... yummy. I was feeling better by the time we got on

the train to go back home, later that night.

>

> As an adult, I throw them in the microwave with 1/4cup of water in a

covered dish for 5 minutes and sprinkle with kosher salt (not table

salt.. it's just not the same!). But I get them fresh when they are in

season. That makes a big difference in their taste, too. I stay away

from the frozen brussel sprouts.

>

> Cheers!

> Denise G.

>

> -

> Donnalilacflower

>

> Sunday, July 08, 2007 9:20 AM

> Cyndy asparagus and brussels sprouts

how to cook them

>

>

> Cut the bottoms off the asparagus and boil the spears

> for about 4 minutes, drain, baste with garlic butter

> and grill them. You can alsp baste and saute in a

> skillet. Then sprinkle a little balsamic vbinegar

> over the top. Delicious. I also them in a sandwich

> wrap also.

> Throw the brussels sproust out! Just kidding but

> those probably are on the bottom of my vegetable

> list.LOL I usually cook them like this

>

> Sauteed Brussels Sprouts

> 1 Tbsp veg. or peanut oil

> 1/4 cup broth

> Dijon mustard

>

> Cut bottoms off the brussels sprouts and remove outer

> leaves. Cut in quarters. Put 1 Tbsp of oil in a heavy

> skillet, heat oil, add brussels sprouts. When the oil

> gets hot, stir-fry for about 3 minutes. Pour in 1/4

> cup broth. Put cover on and turn the heat down. Taste

> often to avoid overcooking and serve with dijon

> mustard.

>

> Donna

> --- moonspritetopaz <moonspritetopaz wrote:

>

> > Asparagus or brussell sprouts are totally foreign to

> > me. There is a

> > spaghetti squash lurking in my fridge right now -

> > I'll let you know how

> > that turns out Cyndy

> >

> >

>

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