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Asparagus Al Forno--Update

There are some things in life that a gal just has to splurge on occasionally when it comes to food.  Artisan bread and cheese immediately come to mind, as does local small farm BACON.  Add now to this short list the nectar of the gods that is white truffle oil.  The down side is that it is rather "spendy" when it comes to cost, so it is not something that will be used on a daily basis.  The up side, though, is that very little of the oil is needed to give a dish an absolutely fantastic burst of earthy flavor.

 

This recipe (from Kowalski's Market) calls for no cooking time, but I have yet to make it that way!  In my haste, I lightly steamed a small portion of the asparagus and then seasoned it.  Mouth-gasm!!!  :drool:  Roasted asparagus will certainly be next!  Here is the recipe:

 

ASPARAGUS AL FORNO

 

1 lb. fresh asparagus, ends snapped

1 tablespoon white truffle oil

1/2 teaspoon kosher salt  (I used course sea salt for the texture...'twas nummy!)

1 ounce Parmigiano Reggiano, freshly grated

 

FELLOW KITCHEN GODDESS UPDATE:

 

.....and Ladies!  Welcome to the "Dumbass of the Day" moment!  The recipe card that I brought home from Kowalski's the other night had no cooking instructions for this recipe.  I just checked their website, and the directions were included...if you scrolled down past a point that made no sense.  So, here the instructions are in all of their glory.  But I also still stand by my steaming technique!  ;)

 

Arrange asparagus in a single layer in a 13x9" glass baking dish; drizzle with truffle oil, rolling evenly to coat.  Sprinkle with salt.  Bake, covered, in a preheated 400 degree oven until tender when pierced with the tip of a knife (10-12 min.).  Sprinkle Parmigiano Reggiano over asparagus.  Continue baking until cheese softens (3-4 min.)  Blush furiously (that would be me!) and serve immediately.

 

 

 

 

 


 


 


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Iveenia Iveenia 6 years
i love your idea - and btw: you can also make them with a Béchamel Sauce - and besides - if you like Parmiggiano (Reggiano) then you may add it to the Béchamel Sauce and make it a bit Sauce Mornay ;) it is delicious - yet - for these i would use GREEN Asparagus :) :FEEDME:

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