Asparagus Garnish
spears arranged on dinner plates served with the main entree

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vegetable spears arranged on dinner plates served with the main entree. This is simple and easy, a child could make them for you. If you do not have time to fuss making something fancy, make this one. Be sure to see more Garnishes with easy instructions and photographs


Asparagus Garnish
creation and photograph by Peggy Bucholz, 
www.finedinings.com


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Prep Time: 10 min   Cook Time: 03 min   Servings: 1


Ingredients:

3 pencil size Asparagus spears, top portion only, 3-inches long (cut ends at a slight angle)
Salt

Instruction:

Pencil size are best. If you are using larger ones lay a spear on a flat surface and peel skin 1-inch up from the stem end. Place in boiling salted water until they are almost tender, 3 minutes, test by poking with a sharp knife, then plunge into an ice bath to stop the cooking; drain, sprinkle with salt and pepper. They can be made 2 days in advance, covered and refrigerated.

Arrange 3 on each plate as my photograph indicates. Serve with the main entree or a salad course or a
pasta course.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com