KCB 5.21: Asparagus with Oil and Lemon Sauce
Asparagus with Oil and Lemon Sauce
This is a typical dish from the Veneto region of northern Italy. Its beauty lies in its simplicity. Serve this dish as antipasto (entree).
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 2 bunches of fresh asparagus (500 g, a little over 1 pound)
• juice of 1 lemon
• 3 tablespoons (60 ml) olive oil
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) freshly grated nutmeg
• 2-4 tablespoons (40-80 ml) grated parmesan cheese
• juice of 1 lemon
• 3 tablespoons (60 ml) olive oil
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) freshly grated nutmeg
• 2-4 tablespoons (40-80 ml) grated parmesan cheese
* * *
1. Wash the asparagus. Cut off the woody part at the base. Peel the lower section to reveal the tender edible flesh. Tie the asparagus in a bundle and stand it in a tall pot in 5 cm (2-inches) of water. Cover the pot and allow the asparagus to boil gently over moderate heat until the stems are cooked but still a little firm (about 5-10 minutes). Alternatively, place the asparagus in a steamer.
2. Place the asparagus on a warmed serving dish. Mix the lemon juice, oil, salt, pepper, and nutmeg, pour this sauce over the hot asparagus, and sprinkle with cheese. Serve immediately.
|
Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-21
|