Wednesday, March 28, 2007

Simple Asparagus with Walnut Cream Sauce

I wanted to feature asparagus without disguising it, and this came to mind. I'll definitely make it again.

Toast about half a cup of walnuts in a dry cast iron skillet on low heat until they begin to brown a bit. Set aside in a dish or bowl.

Snap the tough bottom ends off one pound of asparagus. Steam lightly (3-5 minutes in boiling water then immediately plunged in cold water to set the color, or microwaved on high for 1-2 minutes on a plate with several tablespoons of water.)

Add 1 table spoon of extra virgin olive oil to that hot skillet, then add ΒΌ cup heavy cream. Heat gently so the cream heats through but doesn't curdle.

Spread washed and dried salad greens on a plate. (Red leaf lettuce works well here.) Arrange the asparagus on the greens, sprinkle the walnuts on the asparagus, and drizzle on the cream sauce. Sprinkly with Romano cheese to taste, and enjoy.

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