A wonderful and easy accent to any buffet.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
4 lbs. asparagus (thin stemmed), ends trimmed
2 lemons, zest shaved and saved
salt and pepper
Boil 1 inch of water in a shallow, wide pot.
Place a layer of trimmed asparagus in boiling water for about 2 minutes.
Asparagus should still be firm. Remove from pot and shock with cold water, then allow to rest on paper towel to remove excess water.
Repeat until all asparagus has been parboiled.
Place in refrigerator.
Whisk lemon juice, olive oil, salt and pepper.
Pour over asparagus and garnish with lemon zest.
Pumpkin pie spice and apple cider lend autumnal flavor to this Halloween take on classic sangria. Serve in a hollowed-out...
Delight Halloween trick-or-treaters or party guests with this recipe for a tasty update of the traditional popcorn ball.
Cremini mushrooms stuffed with walnuts, cream cheese and fresh herbs make the perfect Halloween party appetizer.