2 lb. asparagus, cleaned and trimmed 4 Tbsp. olive oil 6 cherry tomatoes, cut in half 2 cloves garlic, crushed salt and pepper to taste lemon juice to taste parsley to taste Steam or poach whole asparagus spears until tender- crisp. Drain and pat dry. In a large skillet, heat the olive oil. Add asparagus, tomatoes, garlic and salt and pepper to taste. When the vegetables are lightly browned, sprinkle them with lemon juice and parsley. Serve hot.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection