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Steak
Dutch Oven Asparagus
Yield: 4-6 Servings

2 BUNCHES OF ASPARAGUS-WASHED WITH THICK ENDS CUT OFF
1 CUP VEGETABLE OIL
4 TABLESPOONS UNSALTED BUTTER
3 LIMES- CUT IN HALF
1 CUP GRATED ASIAGO CHEESE-(A nutty flavored, aged Italian cheese, similar to Parmesan)
SALT AND PEPPER

*You may substitute cooking in your kitchen oven using a casserole dish, if desired. Your Dutch oven may also be used in your kitchen oven.

Pre-heat oven to 350 degrees F or heat coals on outdoor fire area.

Heat oil in a frying  pan. Divide the asparagus into groups and add to the oil, cooking for 2-3 minutes. The key to blanching vegetables is to not cook them too long. The spears should just barely bend when taken out of the oil. Remove and set onto paper towels to drain. Place blanched asparagus into a bowl, and add the 4 tablespoons of butter.  Squeeze the limes over the asparagus. Transfer into a Dutch Oven. Now, add the Asiago cheese on top and salt and pepper to taste. Bake on coals or in oven for approximately 10-15 minutes or until the cheese is melted and the butter bubbles.

*Alternative blanching method-Boil a large pot of water. Place your asparagus into the boiling water. Cook until the asparagus turns a bright green. Approximately 2-5 minutes or so. Remove and set onto paper towels to drain.

Serve hot.

 

 
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