thanks and recipe

[Guest guest]

Has anyone seen the new book by Jack Bishop? Do you like it?

I'm trying to figure out if i should order it .... unseen. . .

 

 

* Exported from MasterCook *

 

Roasted Asparagus with Rosemary and Garlic

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds thin asparagus -- tough ends snapped off

2 tablespoons extra-virgin olive oil

2 medium garlic cloves -- minced

1 teaspoon minced fresh rosemary

Salt

 

1. Preheat the oven to 450F.

 

2. Place the asparagus on a large baking sheet. Combine the oil, garlic, and

rosemary in a small bowl. Drizzle the oil mixture over the asparagus and toss

gently with your hands to coat each spear from end to end. Spread the spears out

in a single layer over the baking sheet.

 

3. Roast in the preheated oven, shaking the pan once or twice to turn the

spears, until the asparagus is lightly browned, 12 to 15 minutes.

 

4. Transfer the asparagus to a serving platter. Sprinkle with salt and serve

hot, warm, or at room temperature.

 

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Per Serving (excluding unknown items): 83 Calories; 7g Fat (69.9% calories from

fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

NOTES : " This is my favorite way to cook asparagus. Roasting concentrates the

flavor of the asparagus, and there's no need to fuss with a steamer. Asparagus

works well with strong flavors like rosemary and garlic. Other herbs (thyme is a

good choice) and aromatics (such as shallots) may be used in the same fashion. "

-JB

 

Nutr. Assoc. : 2085 0 0 0 0

 

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