Thursday, April 28, 2011

Amazing Asparagus

I made really good fresh asparagus tonight. I did not heat the oven. I made it fast.

Sautee a sliced shallot in evoo. After it softens, add asparagus and carrot ribbons (use a potato peeler).

Season with salt and pepper. Here is the new trick: glaze with a nice balsamic vinegar. Amazing.
Post a Comment