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Spring’s
finally here, and what better way to celebrate the milder temps than by
throwing together a dish that features that quintessential spring
veggie, asparagus?
Use cream and butter for a richer sauce, milk and olive oil for
something a little easier on the waistline – either way, you’ll end
up with a fresh, zippy dish that’s elegant and easy to make. If you're
up for a little extra work, make some homemade
egg pasta to go along with this sauce -- lick-your-plate-clean
delicious. ingredients time 20-30
minutes 2
Mince the garlic; zest
the lemon using a zester or a grater. Cut the de-zested lemon in half
and squeeze out the juice from one half. 3
Heat the butter or oil
in a skillet over medium-high heat; sauté the garlic until soft and
yummy-smelling. Lower the heat a bit and stir in the cream and lemon
zest. Gently simmer until the flavors begin to meld and the mixture
begins to thicken (if you’re using milk, it won’t really thicken
much; just cook until the sauce tastes less milky). Add plenty of salt
and pepper to taste. o check
out these related
articles: or search the recipe index !
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