i'm from asparagusland, usa - that's what my hometown of stockton is known for. :)
my asparagus recipe is somewhat similar to yours except this is what i do: preheat oven at 400 degrees drizzle garlic flavored olive oil over the asparagus. then, sprinkle coarse black pepper over the asparagus. wrap each asparagus spear with a piece of bacon. place asparagus on a lined baking sheet. bake for 10 (or until bacon looks crispy)
note: if you want crispier bacon, use the broil setting for a few minutes at the end.
i get lazy and end up using the george foreman grill instead of the oven. it does the same thing and you get the grill marks.
lol...you're right...that is the same idea, but easier (though I'm always afraid of using the oven for asparagus--too easy to overcook it!
I never thought about wrapping it in the bacon...it would certain solve the procuitto/asparagus ratio problem (I have to work hard to get some procuttio on every bite)
Re: anychance you can elaborate on this a little more for mecircumfessionNovember 22 2007, 05:42:53 UTC
the type of oil doesn't matter, though I like the taste of olive oil
oops--that's definitely chicken broth
If you want to make it easier on yourself, use 1 tsp of ginger powder instead of the chopped ginger (add the powder with the pumpkin). (if you have curry powder, a tsp of that--or to taste--can also be really good)
Basically, saute the ginger/onion, add the broth+soy sauce, when it boils, add in the pumpkin (turn down the heat to medium-low). When that starts to simmer, take the pan off of the range and pour in the milk (milk should not be boiled)
To add extra flavor, you might wnat to add a sage leave, or 1/4 tsp of dried sage in with the broth. However, if you are doing that, don't use curry powder.
Re: anychance you can elaborate on this a little more for mecircumfessionNovember 22 2007, 19:51:07 UTC
Do give this a try. It's incredibly easy, and re-heats well. If you have any bacon or procuttip, fry some up and crumble some just before serving. Blue cheese also works really well, sprinkled on top.
I don't really use recipes. All I just either roast a pumpkin or if I'm lazy I used the canned stuff. I use veggie or chicken broth... the kind they sell at tj's then I simmer it together with some ginger, carrots, curry powder, whatever. At then I use an immersion blender and then to finish it I throw in some chopped chicken and I garnish with sour cream.
*grins* Let me update them first...I just wrote these down so that I won't forget them, but I've yet to give them a trial run first (except for the asparagus--I've made that a dozen times)
Comments 13
my asparagus recipe is somewhat similar to yours except this is what i do:
preheat oven at 400 degrees
drizzle garlic flavored olive oil over the asparagus.
then, sprinkle coarse black pepper over the asparagus.
wrap each asparagus spear with a piece of bacon.
place asparagus on a lined baking sheet.
bake for 10 (or until bacon looks crispy)
note: if you want crispier bacon, use the broil setting for a few minutes at the end.
i get lazy and end up using the george foreman grill instead of the oven. it does the same thing and you get the grill marks.
Reply
lol...you're right...that is the same idea, but easier (though I'm always afraid of using the oven for asparagus--too easy to overcook it!
I never thought about wrapping it in the bacon...it would certain solve the procuitto/asparagus ratio problem (I have to work hard to get some procuttio on every bite)
Reply
1 tsp. oil
1/2 medium onion, chopped
1 tsp. peeled, chopped ginger
2 cups chicken
1 tsp. salt (omit if broth is salted)
1 Tbsp. soy sauce
1 cups pumpkin puree
1/4 cup milk
Heat oil in a 3-quart pot and saute onion and ginger for three to five minutes to soften. Add liquid, salt and soy sauce and bring to a boil.
Stir pumpkin into boiling soup. Cook until smooth and heated through.
Before serving, combine milk and stir to dissolve. Stir into soup and warm through without boiling.
*******
how much servings...is it chicken broth or chicken...what kind of oil etc etc
Reply
oops--that's definitely chicken broth
If you want to make it easier on yourself, use 1 tsp of ginger powder instead of the chopped ginger (add the powder with the pumpkin). (if you have curry powder, a tsp of that--or to taste--can also be really good)
Basically, saute the ginger/onion, add the broth+soy sauce, when it boils, add in the pumpkin (turn down the heat to medium-low). When that starts to simmer, take the pan off of the range and pour in the milk (milk should not be boiled)
To add extra flavor, you might wnat to add a sage leave, or 1/4 tsp of dried sage in with the broth. However, if you are doing that, don't use curry powder.
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i'm gonna have to try out your recipes soon!!
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