Get the whole family to eat their greens with inagarten's cheesy cacio e pepe asparagus recipe. 🧀
on Wednesday, and I'm already reaching for the vegetable peeler. A beginner-level recipe, the side dish is ready in less than 30 minutes and calls for two of my favorite ingredients: butter and cheese.
Before roasting the asparagus in the oven, Ina blanches the spears in a pot of boiling water to soften them and tops the vegetables with a squeeze of lemon and sprinkle of fleur de sel . Whether you're cooking for yourself or the whole family, I have a feeling this cheesy asparagus dish is going to go fast. Take a look at the full recipe ahead.The peeler works best if you dip it in a glass of water from time to time.
When the water boils, add the asparagus and blanch for three to four minutes, until al dente. Drain in a colander. Transfer the asparagus to a 10 x 12-inch rectangular baking dish, and add the butter, one teaspoon of salt, and 1/2 teaspoon of pepper. Toss to coat. Arrange the asparagus decoratively in a baking dish before sprinkling with the Pecorino and Parmesan cheese.When the asparagus is done baking, squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot.
France Dernières Nouvelles, France Actualités
Similar News:Vous pouvez également lire des articles d'actualité similaires à celui-ci que nous avons collectés auprès d'autres sources d'information.
In Quarantine, Cooking Is Our Love Language“During quarantine, I’ve succumbed to his culinary dominance. And in the process I’ve realized that watching him cook reminds me why I wanted to jump his bones in the first place,” writes angelinachapin
Lire la suite »
This Handheld Vacuum Is the Secret to My Clean KitchenI retired my dustpan in favor of a Dustbuster and am not looking back.
Lire la suite »
How to Make Chicken Shawarma at HomeThis is the best and easiest way to make chicken shawarma at home. Instead of a vertical spit, my method involves triple-skewering thin slices of marinated chicken to create a tight horizontal roast—a sort of shawarma-kebab hybrid. Searing the stacked chicken over hot coals before finishing it over low heat ensures the right ratio of crispy charred outside to tender, super-juicy inside.
Lire la suite »
These 5 Books Taught You How to Cook EverythingHow to use salt, fat, acid, heat, and—of course—to take joy in your cooking.
Lire la suite »