Asparagus Marco Polo Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Asparagus,
3 tbsp: Vegetable oil,
2 tbsp: Fresh ginger root, cut into tiny matchstick pieces
1/2 tsp: Salt,
1 tsp: Granulated sugar,
2 tbsp: Lemon juice,
Directions:
Cut off the tough stems of the asparagus. If you wish, peel the stems
partway up with a vegetable peeler.
Cut the asparagus into pieces about 1/2 inch thick, on a sharp
diagonal.
Heat the oil in a skillet. Add the ginger and cook for a few seconds
until fragrant.
Add the asparagus, sprinkle with the salt and toss with the oil. Cook
for 1 to 2 minutes. Add the sugar, toss, cover and cook for 2 to 3
minutes.
Add the lemon juice. Toss well and serve. Yield: 4 to 6 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie
Stern.
Source from luhu.jp
partway up with a vegetable peeler.
Cut the asparagus into pieces about 1/2 inch thick, on a sharp
diagonal.
Heat the oil in a skillet. Add the ginger and cook for a few seconds
until fragrant.
Add the asparagus, sprinkle with the salt and toss with the oil. Cook
for 1 to 2 minutes. Add the sugar, toss, cover and cook for 2 to 3
minutes.
Add the lemon juice. Toss well and serve. Yield: 4 to 6 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie
Stern.
Source from luhu.jp