Lake Holden News 2018 Apr-May-Jun

Asparagus – 2 Ways……….Cold  or  Baked

Cold Asparagus

3 lbs Asparagus or enough for your group

5 oz Parmesan Grated Cheese – processed or fresh

Kens Cesar Salad Dressing – fully body or light

  1. Clean and remove woody ends of asparagus.  
  1. Put ice and water in a dish big enough to chill the asparagus once cooked.
  1. Bring a pan of water to a boil.  Add some or all of the asparagus.  When the water comes to a boil again, set timer for 2 minutes.  Immediately, remove the asparagus and transfer to chilled water to stop the cooking.  Leave in chilled water till the asparagus is cool.  You may need to repeat the cooking and cooling process until all the asparagus is done.
  1. Place some asparagus in your serving dish to cover the bottom of the dish.  Sprinkle with Parmesan Cheese and drizzle with some of the salad dressing.  Repeat until you have used all the asparagus and top with the Parmesan Cheese and salad dressing.
  1. Keep in the refrigerator until ready to serve.  I like to rotate the bottom asparagus to the top just before serving to help mix up the salad dressing. 

Sensational Baked Asparagus

Preheat oven to 450 degrees

1/4 cup Vegetable Oil

1 1/2 Tbs. lemon juice – fresh or concentrated

2 tsp. Garlic – crushed

Pinch of Salt and Pepper

1 lb Asparagus or enough for your group

1 cup Romano Grated Cheese

  1. Clean and remove woody ends of asparagus.   
  1. Whisk oil with lemon juice.  Stir in garlic and add salt and pepper to taste.
  1. Place Asparagus in a single layer on a baking sheet with sides and sprinkle with Romano cheese.  Drizzle with the dressing.
  1. Bake 12 – 15 minutes.  Serve warm.

 

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