|
|
|
|
|
|
|
|
Orange Scented
Asparagus |
Ingredients:
-
1/3 pound
fresh asparagus, trimmed
-
1/2 teaspoon
olive oil mixed with 1 teaspoon warm water
-
1/2 red bell
pepper, seeded and julienned
-
1 teaspoon
frozen orange juice concentrate, thawed
-
Ground black
pepper to taste
-
1 kiwifruit,
peeled and thinly sliced
|
Preheat broiler.
Steam or boil asparagus until barely tender.
Heat olive oil and water in skillet over
medium-high heat. Saute red bell pepper
until slightly softened. Remove from heat
and stir in orange juice concentrate and
black pepper.
Drain asparagus and arrange on oven safe
dish with kiwifuit. Spoon bell pepper and
sauce on top. Place under broiler until
lightly browned. |
|
|
|
Cooking Tips:
Julienne - Foods that have been
cut into thin, matchstick strips. The food (such as a potato) is
first cut into 1⁄8-inch-thick slices. The slices are stacked,
then cut into 1⁄8-inch-thick strips. The strips may then be cut
into whatever length is desired. If the object is round, cut a
thin slice from the bottom so it will sit firmly and not roll on
the work surface. Julienne is most often used as a garnish.
julienne v. To cut food into very thin strips. |
|
|
|
|
|
|
|
|
