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italian-asparagus recipe

Date: Thu, 8 May 1997 09:31:24 -0700 (PDT)
From: Chau Thach (thach@biostat.washington.edu)

Italian Asparagus

1 lb asparagus
1 medium tomato, chopped
2 T chopped green onions
1/8 t dried whole oregano
1/8 t dried whole thyme
1/8 t pepper
2 t freshly grated Parmesan (optional)

Snap off tough ends of asparagus.  Cover and cook or steam in a small
amount of boiling water for 4 minutes or until crisp-tender.  Asparagus
can also be microwaved (directions below).  Drain, arrange on a serving
platter, and keep warm.  Combine tomatoes and next 4 ingredients in a
bowl; stir well.  Spoon mixture over asparagus; sprinkle with cheese. 

To microwave asparagus, arrange spears in a 2 inch baking dish with stem
ends towards outside of dish; add 1/4 cup of water.  Cover with heavy-duty
plastic wrap and vent.  Microwave at high for 6-7 minutes or until
crisp-tender.  Let stand, covered, for 1 minute; drain.

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