Archive for the ‘Asparagus’ Category

Vegetable Roasting @ 450 degrees

Tuesday, April 13th, 2010

Asparagus (trimmed) 10-15 minutes  sprinkle with lemon peel

Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel

Broccoli 10-15 minutes sprinkle with grated cheese

Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese

Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary

Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving

Cauliflower 20-30 minutes sprinkle with fresh parsley before serving

Eggplant (sliced) 20-25 minutes

Fennel 35-40 minutes sprinkle with fresh orange peel

Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving

Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min

Potatoes (cubed) 45 mins, sprinkle with fresh orange peel

Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves

Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary

Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.

Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.

Posted in Asparagus, Beets, Broccoli, Brussel Sprouts, Butternut Squash, Carrots, Cauliflower, Eggplant, Fennel, Green Beans, Green Peppers, Onions, Potatoes, Sweet Potatoes, Turnips, Zucchini, recipes | No Comments »

Asparagus (Storage)

Thursday, March 4th, 2010

Although best cooked on the day of purchase/delivery, asparagus will keep tightly wrapped in a plastic bag in the refrigerator, for up to 4 days.

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Asparagus

Thursday, March 4th, 2010

Belonging to the Lily family, asparagus grows from an underground zhizome; it can produce new spears for 10 to 20 years!  The first crops appear as early as February in California, while the growing season generally lasts until as late as July in the midwest.

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