Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1 1/2 to 2 minutes. Drain well. Combine the butter, chopped herbs and pepper over medium heat in a skillet. Add the asparagus and toss gently to heat through. Pour the asparagus onto a warm platter and shave or grate Parmesan cheese over it. Serve immediately.
Shenandoah Growers suggests:
Other vegetables can be added like sliced hearts of palm, artichoke hearts, snow peas or shreds of celeriac. 1/2 cup of heavy cream can be added at the finish to make this a bed for grilled fish, shellfish or poultry. Garnish with a handful of black beans and chopped pimento.
2 medium carrots, diced
1/2 cup diced celery
1 teaspoon onion, diced
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive or canola oil
1 medium zucchini, diced
1/4 cup minced fresh basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth
In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until crisp-tender. Add the next five ingredients; mix well. Stir in the couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Makes 4 servings
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Aon Celtic Art
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