Bear in mind that until I started reading RFC a few years
ago, I absolutely *hated* asparagus unless it was raw (which
tastes like raw baby peas, to me). Since it usually comes in
bunches, I decided to use it twice this week -- once as roasted
asparagus (Thursday) and tonight in my Dad's asparagus soup, which
I'll serve with turkey lunchmeat on croissant. The croissant are
store bought, but the soup sure isn't, and it's wonderful stuff:

Cream of Asparagus Soup

3/4 lb. asparagus, trimmed and sliced thin
1/2 small onion, chopped
3-4 strips bacon, precooked and crumbled
4 T. butter
4 T. flour
1 1/2 - 2 C. milk
Salt & Pepper to taste
1 tsp. lemon juice (optional)

Put asparagus and onions in large kettle or dutch oven and barely
cover with cold water. Cover tightly and heat to boiling; reduce
heat and simmer for 2 hours or until asparagus is tender. Mash
lightly or completely, leaving larger chunks as desired. Set aside.
In separate pan, combine butter, flour, and milk to create a medium
white sauce. Add to asparagus/onions -- stir until hot and smooth.
Add bacon, salt and pepper, and lemon juice.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Litttle Malice wrote:
> Bear in mind that until I started reading RFC a few years
> ago, I absolutely *hated* asparagus unless it was raw (which
> tastes like raw baby peas, to me). Since it usually comes in
> bunches, I decided to use it twice this week -- once as roasted
> asparagus (Thursday) and tonight in my Dad's asparagus soup, which
> I'll serve with turkey lunchmeat on croissant. The croissant are
> store bought, but the soup sure isn't, and it's wonderful stuff:
>
> Cream of Asparagus Soup

<snipped rec for space>

Saved this one, thanks Jani. I love asparagus!

--
Cheers
Chatty Cathy

One time on Usenet, Chatty Cathy > said:
> Litttle Malice wrote:

> > Bear in mind that until I started reading RFC a few years
> > ago, I absolutely *hated* asparagus unless it was raw (which
> > tastes like raw baby peas, to me). Since it usually comes in
> > bunches, I decided to use it twice this week -- once as roasted
> > asparagus (Thursday) and tonight in my Dad's asparagus soup, which
> > I'll serve with turkey lunchmeat on croissant. The croissant are
> > store bought, but the soup sure isn't, and it's wonderful stuff:
> >
> > Cream of Asparagus Soup
>
> <snipped rec for space>
>
> Saved this one, thanks Jani. I love asparagus!

You're welcome, Cathy -- do let me know if you make it and how
it goes, I'd love to pass your opinion on to Dad. He rarely uses
recipes, but prefers to just make things up on the spur of the
moment. I wish I had that talent, but I'm too fussy when I cook...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Litttle Malice wrote:

>
> You're welcome, Cathy -- do let me know if you make it and how
> it goes, I'd love to pass your opinion on to Dad. He rarely uses
> recipes, but prefers to just make things up on the spur of the
> moment. I wish I had that talent, but I'm too fussy when I cook...
>

I will let you know how it turns out.

Many people are good at "spur of the moment stuff", which is great...
But using recipes is not being "fussy" IMHO. I have found so many great
ideas from recipes in cookbooks and of course, from here! When I come
across something that appeals to me I "stick to the recipe" the first
time round - and then make "changes" to suit thereafter. Works for me
--
Cheers
Chatty Cathy

Litttle Malice wrote:
>
> Cream of Asparagus Soup
>
> 3/4 lb. asparagus, trimmed and sliced thin
>
> Put asparagus and onions in large kettle or dutch oven and barely
> cover with cold water. Cover tightly and heat to boiling; reduce
> heat and simmer for 2 hours or until asparagus is tender.

Thinly sliced asparagus cooked for *two hours*... why don't you just
use canned?

Ten minutes cooking is plenty... don't you own a blender?

One time on Usenet, Chatty Cathy > said:
> Litttle Malice wrote:

> > You're welcome, Cathy -- do let me know if you make it and how
> > it goes, I'd love to pass your opinion on to Dad. He rarely uses
> > recipes, but prefers to just make things up on the spur of the
> > moment. I wish I had that talent, but I'm too fussy when I cook...

> I will let you know how it turns out.
>
> Many people are good at "spur of the moment stuff", which is great...
> But using recipes is not being "fussy" IMHO. I have found so many great
> ideas from recipes in cookbooks and of course, from here!

You've got a good point -- I just can't imagine totally winging
it. But he learned that from his folks, who may not have been chefs,
but were professional cooks. I think I got my love of garlic from my
Grampa. :-)

> When I come across something that appeals to me I "stick to the
> recipe" the first time round - and then make "changes" to suit
> thereafter. Works for me

I know exactly what you mean, unless the recipe has something that
just sounds wrong for my or my family's tastes -- for example, none
of us really care for corn in casseroles, so if I see that in a
recipe I'll just leave it out.

Man, I'll never get to the store if I keep blabbing on Usenet. This
was fun, I haven't felt well enough to do this for a long time... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

"Chatty Cathy" > wrote in message
...
> Litttle Malice wrote:
>
>>
>> You're welcome, Cathy -- do let me know if you make it and how it goes,
>> I'd love to pass your opinion on to Dad. He rarely uses
>> recipes, but prefers to just make things up on the spur of the
>> moment. I wish I had that talent, but I'm too fussy when I cook...
>>
>
> I will let you know how it turns out.
>
> Many people are good at "spur of the moment stuff", which is great... But
> using recipes is not being "fussy" IMHO. I have found so many great ideas
> from recipes in cookbooks and of course, from here! When I come across
> something that appeals to me I "stick to the recipe" the first time
> round - and then make "changes" to suit thereafter. Works for me
> --
> Cheers
> Chatty Cathy

Recipe sounds great and I love asparagus. I also cook by recipe first, but
after that all bets are off!
Cooking is FUN!
(I was gonna say this recipe sounds "Yum-o" but figured we'd been Rachael
Rayed enough today)

Lisa AKA Pagemaster

Sheldon wrote:
> Litttle Malice wrote:
>> Cream of Asparagus Soup
>>
>> 3/4 lb. asparagus, trimmed and sliced thin
>>
>> Put asparagus and onions in large kettle or dutch oven and barely
>> cover with cold water. Cover tightly and heat to boiling; reduce
>> heat and simmer for 2 hours or until asparagus is tender.
>
> Thinly sliced asparagus cooked for *two hours*... why don't you just
> use canned?

Yuk. Slimy.
>
> Ten minutes cooking is plenty... don't you own a blender?
>
Yes. If you like it "almost raw". 20 minutes if you like it "still
slightly crunchy". Why use a blender? That would take all the fun out of
it. You can do all sorts of other (cooking) things while its simmering
--
Cheers
Chatty Cathy

Chatty Cathy wrote:
> Sheldon wrote:
> > Litttle Malice wrote:
> >> Cream of Asparagus Soup
> >>
> >> 3/4 lb. asparagus, trimmed and sliced thin
> >>
> >> Put asparagus and onions in large kettle or dutch oven and barely
> >> cover with cold water. Cover tightly and heat to boiling; reduce
> >> heat and simmer for 2 hours or until asparagus is tender.
> >
> > Thinly sliced asparagus cooked for *two hours*... why don't you just
> > use canned?
>
> Yuk. Slimy.

That's exactly what results from cooking for hours.

> > Ten minutes cooking is plenty... don't you own a blender?
> >
> Yes. If you like it "almost raw".

Almost but not quite raw... just barely cooked is when fresh asparagus
have the freshest flavor. In fact I'd not simmer them at all (um, may
as well use canned), for depth of flavor I'd use sauted, grilled, or
roasted asparagus for my soup. And I want my soup now, I don't want to
spend hours futzing over a tiny pot of soup (what little asparagus
aroma is still left will evaporate)... may as well use campbell's
canned.

And for creamed asparagus soup there's no good reason to thinly slice
or slice at all... that's why stick blenders were invented... just save
some tender tips for garnish.

I was being nice, and offering constructive criticism so folks could
learn... and I was being polite and tactful... at least I didn't say it
was a lousy recipe, but it is, the lousiest... and total waste of two
hours.

Anyone can cook, anyone can speak cooking by regurgitation... but to
actually cook well... now that is a true talent.

You do realize that in all the years I've been subscribed to rfc I've
never yet asked how to cook anything, never needed to. Cooking is an
art form, an innate talent... cooking cannot be learned (no way, no
how), you're either born knowing how or not. Going to cooking school
is to learn cooking by rote, that's cooking by the monkey see monkey do
method... no different from paint by numbers. Anyone who has to have
slews of recipe books and has to ask slews of questions can't cook well
and never will.

Sheldon

Litttle Malice wrote:

>
> Cream of Asparagus Soup
>
> 3/4 lb. asparagus, trimmed and sliced thin
> 1/2 small onion, chopped
> 3-4 strips bacon, precooked and crumbled
> 4 T. butter
> 4 T. flour
> 1 1/2 - 2 C. milk
> Salt & Pepper to taste
> 1 tsp. lemon juice (optional)
>
> Put asparagus and onions in large kettle or dutch oven and barely
> cover with cold water. Cover tightly and heat to boiling; reduce
> heat and simmer for 2 hours or until asparagus is tender.

2 hours? Doesn't that get the asparagus all mushy and that ugly olive
green color? I generally cook mine very gently, even for soup. Maybe 15
minutes. Tops. Does it really work cooked down like that?

The other thing I do when making asparagus soup is to reserve some of
the tips, steam them lightly, and add them whole at the end, after the
rest is purees. might consider that. It gives good texture.

<<afraid to risk a pound of asparagus to this!

Jude wrote:
> Litttle Malice wrote:
>
> >
> > Cream of Asparagus Soup
> >
> > 3/4 lb. asparagus, trimmed and sliced thin
> > 1/2 small onion, chopped
> > 3-4 strips bacon, precooked and crumbled
> > 4 T. butter
> > 4 T. flour
> > 1 1/2 - 2 C. milk
> > Salt & Pepper to taste
> > 1 tsp. lemon juice (optional)
> >
> > Put asparagus and onions in large kettle or dutch oven and barely
> > cover with cold water. Cover tightly and heat to boiling; reduce
> > heat and simmer for 2 hours or until asparagus is tender.
>
> 2 hours? Doesn't that get the asparagus all mushy and that ugly olive
> green color? I generally cook mine very gently, even for soup. Maybe 15
> minutes. Tops. Does it really work cooked down like that?
>
> The other thing I do when making asparagus soup is to reserve some of
> the tips, steam them lightly, and add them whole at the end, after the
> rest is purees. might consider that. It gives good texture.
>
> <<afraid to risk a pound of asparagus to this!

sorry, don't like taking sheldon's side. please no no offense is
intended, just stating my personal tastes in asparagus soup, which I
hapen to LOVE.

I will say that in my mom's asparagus-wild rice soup, it simmers nearly
an hour, but it is definitely falling apart when it's served!!

Sheldon wrote:

> I was being nice, and offering constructive criticism so folks could
> learn... and I was being polite and tactful... at least I didn't say it
> was a lousy recipe, but it is, the lousiest... and total waste of two
> hours.

I knew there was something wrong with this picture...
>
> Anyone can cook, anyone can speak cooking by regurgitation... but to
> actually cook well... now that is a true talent.
>
> You do realize that in all the years I've been subscribed to rfc I've
> never yet asked how to cook anything, never needed to. Cooking is an
> art form, an innate talent... cooking cannot be learned (no way, no
> how), you're either born knowing how or not. Going to cooking school
> is to learn cooking by rote, that's cooking by the monkey see monkey do
> method... no different from paint by numbers. Anyone who has to have
> slews of recipe books and has to ask slews of questions can't cook well
> and never will.

Oh, Bullshit! Nothing wrong with learning from your "betters".

--
Cheers
Chatty Cathy

writes:

>Anyone can cook, anyone can speak cooking by regurgitation... but to
>actually cook well... now that is a true talent.
>
>You do realize that in all the years I've been subscribed to rfc I've
>never yet asked how to cook anything, never needed to. Cooking is an
>art form, an innate talent... cooking cannot be learned (no way, no
>how), you're either born knowing how or not. Going to cooking school
>is to learn cooking by rote, that's cooking by the monkey see monkey do
>method... no different from paint by numbers. Anyone who has to have
>slews of recipe books and has to ask slews of questions can't cook well
>and never will.
>
>Sheldon

shoulda signed it "Sheldon Amadeus Mozart"

you're drunk a little early today... what's up?

Jude wrote:
> Jude wrote:
> > Litttle Malice wrote:
> >
> > >
> > > Cream of Asparagus Soup
<snip>r
> >
> > 2 hours? Doesn't that get the asparagus all mushy and that ugly olive
> > green color? I generally cook mine very gently, even for soup. Maybe 15
> > minutes. Tops. Does it really work cooked down like that?
> >
> > The other thing I do when making asparagus soup is to reserve some of
> > the tips, steam them lightly, and add them whole at the end, after the
> > rest is purees. might consider that. It gives good texture.
> >

backa again with a more constructive response!!

The cream of asparagus soup we love, adapted from Moosewood cookbook,
roughly

2 c veggie stock
2 onions, diced
6 T butter
6 T flour
2 lbs asparagus, divided
4 c milk / cream / half and half (if using cream, you can reduce the
flour/butter by 2 T)
1 t dill
zest of 1 lemon
1/2 t salt
1 t pepper


1. Chop asparagus stalks to about 1 - 1 1/2" segments. Set tips aside.

2. Sautee onions in butter until transluscent, about 8 minutes.

3. Add asparagus, and sautee for 5 minutes to slightly soften stalks.

4. Sprinkle flour over veggies. Cook about 5 minutes on low, stirring
constantly.

5. Add stock. Simmer for about 10 minutes, until somewhat thickened.

6. Add milk a cup at a time, and puree with the stick blender.

7. Stir in seasonings.

8. Seperately, briefly steam the tips. (you can use the microwave if
you want to!) Stir these into the soup and serve.

9. To garnish it nicely, top with a dollop of sour cream and some fresh
snipped dill.

Jude wrote:

> The cream of asparagus soup we love, adapted from Moosewood cookbook,
> roughly [snip recipe]

Yes, I like the sound of this one much better than the OP's. Too bad I
can't learn from it, as cooking cannot be learned...... -aem

Sheldon wrote:
> Chatty Cathy wrote:
> > Sheldon wrote:
> > > Litttle Malice wrote:
> > >> Cream of Asparagus Soup
> > >>
> > >> 3/4 lb. asparagus, trimmed and sliced thin
> > >>
> > >> Put asparagus and onions in large kettle or dutch oven and barely
> > >> cover with cold water. Cover tightly and heat to boiling; reduce
> > >> heat and simmer for 2 hours or until asparagus is tender.
> > >
> > > Thinly sliced asparagus cooked for *two hours*... why don't you just
> > > use canned?
> >
> > Yuk. Slimy.
>
> That's exactly what results from cooking for hours.
>
> > > Ten minutes cooking is plenty... don't you own a blender?
> > >
> > Yes. If you like it "almost raw".
>
> Almost but not quite raw... just barely cooked is when fresh asparagus
> have the freshest flavor. In fact I'd not simmer them at all (um, may
> as well use canned), for depth of flavor I'd use sauted, grilled, or
> roasted asparagus for my soup. And I want my soup now, I don't want to
> spend hours futzing over a tiny pot of soup (what little asparagus
> aroma is still left will evaporate)... may as well use campbell's
> canned.
>
> And for creamed asparagus soup there's no good reason to thinly slice
> or slice at all... that's why stick blenders were invented... just save
> some tender tips for garnish.
>
> I was being nice, and offering constructive criticism so folks could
> learn... and I was being polite and tactful... at least I didn't say it
> was a lousy recipe, but it is, the lousiest... and total waste of two
> hours.
>
> Anyone can cook, anyone can speak cooking by regurgitation... but to
> actually cook well... now that is a true talent.
>
> You do realize that in all the years I've been subscribed to rfc I've
> never yet asked how to cook anything, never needed to. Cooking is an
> art form, an innate talent... cooking cannot be learned (no way, no
> how), you're either born knowing how or not. Going to cooking school
> is to learn cooking by rote, that's cooking by the monkey see monkey do
> method... no different from paint by numbers. Anyone who has to have
> slews of recipe books and has to ask slews of questions can't cook well
> and never will.
>
> Sheldon
Damn- did you not get laid last night or what?

merryb wrote:
> Damn- did you not get laid last night or what?

He evidently never gets laid...
-L.

aem wrote:
> Jude wrote:
>
> > The cream of asparagus soup we love, adapted from Moosewood cookbook,
> > roughly [snip recipe]
>
> Yes, I like the sound of this one much better than the OP's. Too bad I
> can't learn from it, as cooking cannot be learned...... -aem


hehehe ...love it....

--
Bronnie

Jude wrote:
> Jude wrote:
> > Litttle Malice wrote:
> >
> > >
> > > Cream of Asparagus Soup
> > >
> > > 3/4 lb. asparagus, trimmed and sliced thin
> > > 1/2 small onion, chopped
> > > 3-4 strips bacon, precooked and crumbled
> > > 4 T. butter
> > > 4 T. flour
> > > 1 1/2 - 2 C. milk
> > > Salt & Pepper to taste
> > > 1 tsp. lemon juice (optional)
> > >
> > > Put asparagus and onions in large kettle or dutch oven and barely
> > > cover with cold water. Cover tightly and heat to boiling; reduce
> > > heat and simmer for 2 hours or until asparagus is tender.
> >
> > 2 hours? Doesn't that get the asparagus all mushy and that ugly olive
> > green color? I generally cook mine very gently, even for soup. Maybe 15
> > minutes. Tops. Does it really work cooked down like that?
> >
> > The other thing I do when making asparagus soup is to reserve some of
> > the tips, steam them lightly, and add them whole at the end, after the
> > rest is purees. might consider that. It gives good texture.
> >
> > <<afraid to risk a pound of asparagus to this!
>
> sorry, don't like taking sheldon's side. please no no offense is
> intended, just stating my personal tastes in asparagus soup, which I
> hapen to LOVE.
>
> I will say that in my mom's asparagus-wild rice soup, it simmers nearly
> an hour, but it is definitely falling apart when it's served!!
Any chance of posting the recipe? It sounds great

Litttle Malice wrote:

>
> Cream of Asparagus Soup
>
> 3/4 lb. asparagus, trimmed and sliced thin
> 1/2 small onion, chopped
> 3-4 strips bacon, precooked and crumbled
> 4 T. butter
> 4 T. flour
> 1 1/2 - 2 C. milk
> Salt & Pepper to taste
> 1 tsp. lemon juice (optional)
>
> Put asparagus and onions in large kettle or dutch oven and barely
> cover with cold water. Cover tightly and heat to boiling; reduce
> heat and simmer for 2 hours or until asparagus is tender. Mash
> lightly or completely, leaving larger chunks as desired. Set aside.
> In separate pan, combine butter, flour, and milk to create a medium
> white sauce. Add to asparagus/onions -- stir until hot and smooth.
> Add bacon, salt and pepper, and lemon juice.
>


That sounds delicious. We have always had asparagus steamed, but this
summer I discovered that sauteeing it in a bit of butter till it's
lightly caramelized is really tasty, too.

Sheldon wrote:
> Anyone can cook, anyone can speak cooking by regurgitation... but to
> actually cook well... now that is a true talent.
>
> Sheldon

I think it's the acid that does the actual cooking, not the
regurgitation per se.

-bwg

One time on Usenet, "Jude" > said:
> Litttle Malice wrote:
>
> >
> > Cream of Asparagus Soup
> >
> > 3/4 lb. asparagus, trimmed and sliced thin
> > 1/2 small onion, chopped
> > 3-4 strips bacon, precooked and crumbled
> > 4 T. butter
> > 4 T. flour
> > 1 1/2 - 2 C. milk
> > Salt & Pepper to taste
> > 1 tsp. lemon juice (optional)
> >
> > Put asparagus and onions in large kettle or dutch oven and barely
> > cover with cold water. Cover tightly and heat to boiling; reduce
> > heat and simmer for 2 hours or until asparagus is tender.
>
> 2 hours? Doesn't that get the asparagus all mushy and that ugly olive
> green color? I generally cook mine very gently, even for soup. Maybe 15
> minutes. Tops. Does it really work cooked down like that?

I know, it sounds like a long time, but I kept checking every half
hour and it took that long to get reasonably soft. And no, it doesn't
get olive green and slimy like the canned stuff, but it does get kinda
mushy -- that's what I was going for. I still had to mash the heck
out of it with a potato masher. I pointed out to DH that this is why
I really need a stick blender. :-)

> The other thing I do when making asparagus soup is to reserve some of
> the tips, steam them lightly, and add them whole at the end, after the
> rest is purees. might consider that. It gives good texture.
>
> <<afraid to risk a pound of asparagus to this!

Not a bad idea, Jude, thanks...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

One time on Usenet, "Jude" > said:

<snip>

> backa again with a more constructive response!!

Don't worry, I'm not offended by your replies -- I always appreciate
constructive criticism when it's given politely. :-)

> The cream of asparagus soup we love, adapted from Moosewood cookbook,
> roughly
>
> 2 c veggie stock
> 2 onions, diced
> 6 T butter
> 6 T flour
> 2 lbs asparagus, divided
> 4 c milk / cream / half and half (if using cream, you can reduce the
> flour/butter by 2 T)
> 1 t dill
> zest of 1 lemon
> 1/2 t salt
> 1 t pepper
>
>
> 1. Chop asparagus stalks to about 1 - 1 1/2" segments. Set tips aside.
>
> 2. Sautee onions in butter until transluscent, about 8 minutes.
>
> 3. Add asparagus, and sautee for 5 minutes to slightly soften stalks.
>
> 4. Sprinkle flour over veggies. Cook about 5 minutes on low, stirring
> constantly.
>
> 5. Add stock. Simmer for about 10 minutes, until somewhat thickened.
>
> 6. Add milk a cup at a time, and puree with the stick blender.

There's the thing -- I don't own a blender of any kind. I used to
have an Osterizer from the 1950's but it died. I thought about
using my little food processor (anyone remember the Oskar?), but
I was afraid it might be too small:

http://www.sunbeam.com/manuals/1999/4817.pdf

> 7. Stir in seasonings.
>
> 8. Seperately, briefly steam the tips. (you can use the microwave if
> you want to!) Stir these into the soup and serve.
>
> 9. To garnish it nicely, top with a dollop of sour cream and some fresh
> snipped dill.

Thanks for the recipe, Jude -- I put it in my "must try" file...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Puester wrote:
> Litttle Malice wrote:
>
> >
> > Cream of Asparagus Soup
> >
> > 3/4 lb. asparagus, trimmed and sliced thin
> > 1/2 small onion, chopped
> > 3-4 strips bacon, precooked and crumbled
> > 4 T. butter
> > 4 T. flour
> > 1 1/2 - 2 C. milk
> > Salt & Pepper to taste
> > 1 tsp. lemon juice (optional)
> >
> > Put asparagus and onions in large kettle or dutch oven and barely
> > cover with cold water. Cover tightly and heat to boiling; reduce
> > heat and simmer for 2 hours or until asparagus is tender. Mash
> > lightly or completely, leaving larger chunks as desired. Set aside.
> > In separate pan, combine butter, flour, and milk to create a medium
> > white sauce. Add to asparagus/onions -- stir until hot and smooth.
> > Add bacon, salt and pepper, and lemon juice.
> >
>
>
> That sounds delicious. We have always had asparagus steamed, but this
> summer I discovered that sauteeing it in a bit of butter till it's
> lightly caramelized is really tasty, too.
A co-worker told me this- wrap a piece of bacon around the stalk- fry
until bacon is crisp- Very tasty

One time on Usenet, "merryb" > said:
> Puester wrote:
> > Litttle Malice wrote:

> > > Cream of Asparagus Soup

<snip recipe>

> > That sounds delicious.

Thanks, Gloria -- I made it with half n' half last night (the
real stuff, not the fat free) and I thought it was too thick,
but DH and DS loved the texture. I think I'll stick with milk
next time, though.

> > We have always had asparagus steamed, but this
> > summer I discovered that sauteeing it in a bit of butter till it's
> > lightly caramelized is really tasty, too.

> A co-worker told me this- wrap a piece of bacon around the stalk- fry
> until bacon is crisp- Very tasty

Oooh, these both sound just lovely! Here's a recipe that I've
tried before -- I think I found it here on RFC, but the only thing
Google shows was me posting it in 2005:

Roasted Asparagus w/Shallots

2 Tbsp olive oil, divided
1 shallots, peeled and thinly sliced
1/2 pound asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

Preheat oven to 450° F (425° F for dark pans). In a skillet, heat 1
T. olive oil over medium-high heat and saute shallots for 5 minutes.
Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with
remaining olive oil, salt and pepper. Bake until asparagus is tender,
about 8-10 minutes, stirring once. Remove from heat. Add orange peel
to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots. Serves
3-4 people.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~