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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Grilled Asparagus

Servings:4

Calories: 107

Fat: 30%

Cholesterol: 5 mg

Sodium: 241 mg

* Ingredients:

24 spears of asparagus

1 cup tomato vinaigrette (recipe follows)

1 oz. Parmesan cheese, not grated

1 medium red pepper, roasted

1 medium yellow pepper, roasted

* Directions:

Roasted Peppers: Place whole peppers directly over a flame until
the skin is slightly charred, rotating the pepper until it is
cooked. Immerse the charred pepper in an ice bath to allow the skin
to separate from the meat of the pepper. Peel the skin off the
pepper and remove the seeds under cool running water. Julienne the
pepper and set aside.

Tomato Vinaigrette

* Ingredients:

1/3 cup garlic cloves

3 cups skim milk

1/4 cup balsamic vinegar

2/3 cup tomato juice

1 tbs. extra virgin olive oil

3/4 tbs. potatoes, cooked and mashed

1/4 tsp. cracked black pepper

1/2 tsp. chopped fresh basil

* Directions:

Vinaigrette: Cook garlic cloves with milk until garlic is tender
and liquid is evaporated. Place garlic and all other ingredients in
a blender. Process until smooth. Set aside.

Grilled Asparagus: Tie the asparagus in bundles of six each with
regular household string. Lightly blanch the asparagus bundles in
boiling water, cooking al dente. Remove from the boiling water and
immerse in ice water. Place the spears horizontally on a grill and
lightly cook to give the asparagus a grilled taste and appearance.

Fan the grilled asparagus on a plate. Sprinkle with the roasted
pepper and a few shavings of Parmesan cheese. Drizzle the
vinaigrette over the asparagus. Serve chilled.

NOTE: Parmesan cheese may be shaved by using a vegetable peeler.

 

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