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.
This savory, honey-roast ham is perfect as an alternative to turkey on Thanksgiving day or served hot or cold to family and...
Bring imagination into the kitchen with this basic white bread recipe. Kids can creatively shape the dough into their favorite...
From sweets like cupcakes, candy and cookies to savory appetizers and dips, give your favorite fiends a real treat with these...(36 photos)