Season the water with salt and add the asparagus. Simmer 8 110 minutes or until asparagus is tender. Pass the asparagus spears first through the flour then egg and lastly coat in breadcrumbs. Asparagus trimmed to 4 to 5 inch tips shallot finely chopped extra virgin olive oil eyeball it freshly chopped tarragon leaves salt and pepper lemon juiced. Bring to a boil over medium high heat to medium low.
1 cup panko breadcrumbs. Zest of 1 lemon. Squeeze the juice of the lemon over the top and season with salt and pepper to taste. Cook until tender crisp then transfer the asparagus to a serving plate. 1 2 cup fine breadcrumbs.
Pour the dressing over the asparagus and turn to coat spears in fat. Fresh asparagus spears are steamed in a microwave until bright green and tender then topped with an easy sauce made with chive cream cheese spread flavored with lemon zest. Squeeze the lemon juice over the top and season with salt and pepper. Drain and transfer the asparagus to a serving plate. National women s nutrition week is april 13 19 and every day with rachael ray editors have made 4 delicious seasonal meals featuring the female disease fighting super food asparagus.
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1 cup grated parmigiano reggiano cheese. Cook until tender crisp about 3 minutes. Transfer pan to oven and bake until golden and crisp about 8 10 minutes. 36 spears asparagus trimmed of tough ends. Bring a medium pot of water to a boil over medium heat.
Combine asparagus yogurt and lemon juice in a food processor or blender. Season the water with salt and add the asparagus. Line the spears up on the parchment covered baking sheet and spray with olive oil cooking spray to lightly coat. Rinse with cold water. Asparagus is one of the best foods to help fight diseases that affect women.
This recipe originally appeared on the rachael ray show. Combine lemon shallot extra virgin olive oil and tarragon. Blot asparagus with paper towel to remove excess moisture. This recipe originally appeared on the rachael ray show. Combine asparagus yogurt and lemon juice in a food processor or blender.
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Combine lemon shallot extra virgin olive oil and tarragon. Season the water with salt and add the asparagus.