Heat a couple of glugs of olive oil in a saute pan over medium-high heat. Add two cloves of smashed garlic and saute until lightly browned but not burned. Add one bunch of asparagus that has been washed, trimmed, and cut on the bias. Cook stirring occassionally for 3-5 minutes until tender-crisp. Salt and pepper to taste. Serve at once.
Tip Jar
FF thanks you!
FOOD BLOGS TO DEVOUR
- 3aday.org (find my food writing here)
- Blazing Hot Wok
- Izzy Eats
- Foodmomiac
- Food Blog Blog
- La Mia Cucina
- Creampuffs in Venice
In love with all things food. - 101 Cookbooks
- Kalyn's Kitchen
- Becks and Posh
- My Life As A Reluctant Housewife
- Vegan Lunchbox
- The Delicious Life
- Picky Fingers
- Slashfood (links to my food writing here)
- Food Porn Watch
- Chocolate and Zucchini
- Eggbeater
quirky, fruit inspired pastry chef. - Pho King
- Alton Brown
- Julie/Julia Project
- Asian Vegan
- 'Ono Kine Grindz
Cookbooks To Savor
- Nigella Lawson: Feast
What cooking, especially for family and loved-ones is all about. Cecilia Hae-Jin Lee: Eating Korean
I would place this cookbook in my top 10 of all time. The recipes are delicious and each section is packed with the best of Korean home cooking. The stories are wonderful, too. Highly recommend.Angelo M. Pellegrini: The Unprejudiced Palate
My favorite food-writer by far. A big thanks to childbearinghipster for turning me on to his writing. So inspiring. Start a garden and eat from it!Irma S. Rombauer: The Joy of Cooking
(not the "All New", the old school one) I don't so much like this for main dish and salad recipes as for baked goods, sauces, and jams. I have my mother's copy, and when I was about 12, my favorite thing to do was to make tea sandwiches from this cookbook. Every weekend I'd make a couple of different kinds until I worked my way through all the spreads and fillings. A good basic cookbook.Jacques Pepin: Jacques Pepin's Complete Techniques
This man has been teaching me to cook (on TV) since I was 9 years old. My Saturday mornings forever have been spent watching him on Public Television. I love him like he was one of my family.Peter Berley: The Modern Vegetarian Kitchen
My most favorite veggie cookbook, and definitely in my Top 20 cookbooks list.Anthony Bourdain: Les Halles Cookbook
O how I love this man.Michael Ruhlman: The Making of a Chef
Not a cookbook, but still a must-read for anyone interested in cooking, chefs, and restaurants like I am.Jamie Oliver: Jamie's Kitchen
The best of the Naked Chef bunch, IMO.
COPYRIGHT
« Meal Planning Monday | Main | Impulse Buy of the Week: Maya Kaimal's Tikka Masala Sauce »
Comments
The comments to this entry are closed.
Recent Posts
- Family Food is no more
- I'm doing 30 days of recipes over on CityMama
- Favorites: Frozen Homemade Organic Greek-style Yogurt
- Ravioli with Butternut Squash and Pancetta
- Korean Braised Short Ribs (Kalbi Jim)
- Farmer's Market Salad
- Roasted Broccoli Rabe with Bacon and Onions
- White Asparagus with Ham and Gruyere
- Simple Sides: Roasted King Trumpet Mushrooms
- Crunchy Korean Cucumber Salad
Recent Comments
- propecia on Vanilla-Honey Indian Milk Chai
- buy propecia on Penne with Spicy Salami Sauce
- kamagra on Creamy Chile Cheese Polenta
- kamagra on Chili-lime-tequila shrimp on the barbie
- buy viagra on BAKING WITH KIDS: HAMANTASCHEN COOKIES
- generic viagra on Impulse buy of the week: White balsamic vinegar
- buy sildenafil citrate on 7 Layer Dip, Greek-style
- viagra online on Homemade Hot Sauce
- generic viagra on Blood Orange and Spinach Salad
- generic viagra on Korean Beef Stew (Jang Jolim)
Cooking Gear To Spice Things Up
- All-Clad cookware
I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.) - Cast Iron Skillet
Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs. - Food Processor
Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess. - Global Knives
I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one. - Instant Hot Water Dispenser
If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets. - Microplane Grater/Zester
Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything. - Penzey's Spices
A great resource for all your herb and spice needs. - Rice Cooker
Every family should have one. - Silpat
Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker. - Stick or Immersion Blender
It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.
SEASONING
Categories
- Appetizers/Antipasti/Nosh/Snacks
- Asian/Asian-inspired
- Baking
- Barbecuing/Grilling
- Beans/Legumes
- Beef/Steaks
- Beverages
- Books
- Bread/Quick Bread
- Breakfast—Cereal
- Bunny's Lunch Box
- Cheese
- Chefs/Cooks/Culinary Professionals
- Chicken/Fowl
- Chocolate
- Cocktails/Alcohol
- Comfort Food
- Condiments
- Cookbooks/Food Writing
- Desserts/Sweets
- Eat Local
- Eat Local Challenge
- Eggs/Egg Dishes
- Equipment/Gadgets
- Fall and Winter Flavors
- Farmer's Market
- Film
- Food and Drink
- Food Blogs
- Food for Babies
- Fruit of all kinds
- Fun with gelatin
- Grains
- Hawaii
- Holiday food
- Impulse buys of the week
- Indian/Indian-inspired
- Italian/Italian-inspired
- Japanese
- Kids Will Eat It
- Korean
- Lamb
- Leftovers (Tips/Links)
- Link Love
- Lobel's
- Lunchbox fare
- Main Dish-Fish/Seafood
- Main Dish-Meat/Poultry
- Main Dish-Vegetarian
- Meal Planning Monday/Weekly Menus
- Mexican/Mexican-inspired
- Misc.
- One Dish Meal
- Party Menus
- Pasta
- Pasta-Meat Sauce
- Pasta-Seafood Sauce
- Pasta-Vegetables
- Raw Food
- Restaurant Reviews
- Salads
- Sandwiches
- Sauces
- School Lunch Ideas
- Shopping/Deals/Good Buys
- Side Dishes
- Slashfood goodness
- Snack Attack
- Social Networking
- Soup
- Summer flavors
- Sunday Dinner
- Take Out
- Techniques
- Television
- Thai
- Thanksgiving
- Tips/Tricks/Shortcuts
- Travel
- Vegan
- Vegetables
You inspired me. I went to a friend's house for a pot luck dinner last night, and I was in charge of vegetables. This asaparagus was the centerpiece of my plate (ringed by marinated artichokes and tomatoes), and it was delicious! Thanks.
Posted by: kkonmymind | March 15, 2007 at 08:37 AM
Thanks for the veggie recipe. I bought some gorgeous asparagus this morning so it looks like I'm making this recipe tonight...oh and your brussel sprout recipe because I am addicted to them still.
Posted by: Porter | March 20, 2007 at 10:29 AM