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Asparagus
Garnish
recipe and photograph created by
www.finedinings.com
all rights reserved - copyrighted
3 large asparagus spears per person
Cut asparagus spears 3-inches long; peel skin going up 1-inch from cut ends.
Place in boiling water until almost tender then plunge into ice water; drain. They
can be made 2 days ahead, covered and refrigerated.
Garnish each dinner plate with 3
trimmed asparagus spears;
serve with main entree
or a
salad course
or a
pasta course.
Wine recommendation: Sauvignon Blanc
Be sure to see all my
Garnishes
with instructions and photographs
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