Post by Alena on Dec 27, 2006 19:45:21 GMT -5
Roasted Asparagus with Brown Butter and Pecorino From "A New Way to
Cook" by Sally Schneider
6 servings
2 tablespoons unsalted butter (vegan or otherwise)
2 pounds medium-thick asparagus
1/2 teaspoon kosher salt
1-1/2-ounce chunk pecorino Romano cheese (can substitute with a variety of Vegan Gourmet's cheeses if desired)
Freshly ground black pepper
1. Preheat oven to 425 degrees.
2. To make brown butter, melt the butter in a small saucepan over
medium-low heat. Skim off the white foam as it rises to the top.
Continue cooking until the butter is medium brown and smells like
roasted nuts.
3. Snap the ends from the asparagus - they'll break at the point of
tenderness. Or slice the ends off closer to the root end and peel spears
with a swivel-bladed vegetable peeler. Rinse, then soak for a few
minutes in a couple of changes of cold, lightly salted water. Agitate
lightly to release grit that may be trapped. Rinse well again and pat
with paper towels.
4. Brush a shallow baking dish or jelly-roll pan large enough to hold
the asparagus in a single layer with a film of brown butter. Spread
asparagus in dish and brush with the remaining butter.
5. Roast until tender, about 15 minutes. Shave or grate the cheese over
the asparagus, sprinkle with pepper and serve warm.
Data per serving
Calories ................ 65 Carbohydrates ....... 0.68g
Monounsaturated fat. . 1.72g
Protein .............. 2.55g Sodium ............. 237mg
Polyunsaturated fet . . . 0.20g
Fat ..................... 6g Saturated&t ..... ....3.75g
Cholesterol ....... 18.37mg
Cook" by Sally Schneider
6 servings
2 tablespoons unsalted butter (vegan or otherwise)
2 pounds medium-thick asparagus
1/2 teaspoon kosher salt
1-1/2-ounce chunk pecorino Romano cheese (can substitute with a variety of Vegan Gourmet's cheeses if desired)
Freshly ground black pepper
1. Preheat oven to 425 degrees.
2. To make brown butter, melt the butter in a small saucepan over
medium-low heat. Skim off the white foam as it rises to the top.
Continue cooking until the butter is medium brown and smells like
roasted nuts.
3. Snap the ends from the asparagus - they'll break at the point of
tenderness. Or slice the ends off closer to the root end and peel spears
with a swivel-bladed vegetable peeler. Rinse, then soak for a few
minutes in a couple of changes of cold, lightly salted water. Agitate
lightly to release grit that may be trapped. Rinse well again and pat
with paper towels.
4. Brush a shallow baking dish or jelly-roll pan large enough to hold
the asparagus in a single layer with a film of brown butter. Spread
asparagus in dish and brush with the remaining butter.
5. Roast until tender, about 15 minutes. Shave or grate the cheese over
the asparagus, sprinkle with pepper and serve warm.
Data per serving
Calories ................ 65 Carbohydrates ....... 0.68g
Monounsaturated fat. . 1.72g
Protein .............. 2.55g Sodium ............. 237mg
Polyunsaturated fet . . . 0.20g
Fat ..................... 6g Saturated&t ..... ....3.75g
Cholesterol ....... 18.37mg