I can't believe I don't weigh 400 lbs the way I like food. My favorite? A good steak (filet or top sirloin), chicken Caesar's salad, shît... see the Goose. I can't top that, and I'm just saying the same thing he did. I don't care what anyone says though, I can do a top sirloin on the grill that will make you droll.
I can't believe I don't weigh 400 lbs the way I like food. My favorite? A good steak (filet or top sirloin), chicken Caesar's salad, shît... see the Goose. I can't top that, and I'm just saying the same thing he did. I don't care what anyone says though, I can do a top sirloin on the grill that will make you droll.
Oven at 425. Trim asparagus and put on metal baking pan. Drizzle with olive oil (enough to coat, but not so there is excess oil on the bottom of the pan. Salt (kosher) and pepper generously. Use your hands to make sure stalks are coated with oil and seasoning. Roast in oven for 7-10 minutes until crisp/tender (toss asparagus a couple times during the roasting).
Friggin' awesome and you don't even need butter or anything. WAY better than steaming. And super good for you.
Oven at 425. Trim asparagus and put on metal baking pan. Drizzle with olive oil (enough to coat, but not so there is excess oil on the bottom of the pan. Salt (kosher) and pepper generously. Use your hands to make sure stalks are coated with oil and seasoning. Roast in oven for 7-10 minutes until crisp/tender (toss asparagus a couple times during the roasting).
Friggin' awesome and you don't even need butter or anything. WAY better than steaming. And super good for you.
Gonna try that this week Hutch. Use the same ingredients but it's usually steamed. I love asparagus
So much better roasted. You can't beat the carmelization. It's like night and day. The only thing I really steam anymore is broccoli and carrots. Everything else goes in the oven.
Make sure you use kosher salt. It's WAY milder than table salt. You don't need a ton, either.
Gonna try that this week Hutch. Use the same ingredients but it's usually steamed. I love asparagus
So much better roasted. You can't beat the carmelization. It's like night and day. The only thing I really steam anymore is broccoli and carrots. Everything else goes in the oven.
Make sure you use kosher salt. It's WAY milder than table salt. You don't need a ton, either.
So much better roasted. You can't beat the carmelization. It's like night and day. The only thing I really steam anymore is broccoli and carrots. Everything else goes in the oven.
Make sure you use kosher salt. It's WAY milder than table salt. You don't need a ton, either.
If you have leftovers Hutch, buy some top grade proscutti and sharp provalone, wrap a small piece of procutti around asparaguss with a small piece of chesse in each, chill and eat cold. No salt needed that way, all the salts in the proscutti. Nice little app.
So much better roasted. You can't beat the carmelization. It's like night and day. The only thing I really steam anymore is broccoli and carrots. Everything else goes in the oven.
Make sure you use kosher salt. It's WAY milder than table salt. You don't need a ton, either.
If you have leftovers Hutch, buy some top grade proscutti and sharp provalone, wrap a small piece of procutti around asparaguss with a small piece of chesse in each, chill and eat cold. No salt needed that way, all the salts in the proscutti. Nice little app.
If you have leftovers Hutch, buy some top grade proscutti and sharp provalone, wrap a small piece of procutti around asparaguss with a small piece of chesse in each, chill and eat cold. No salt needed that way, all the salts in the proscutti. Nice little app.
I have made this before, but have served them warm with a gruyere (spelling) cheese sauce. Would be just as good cold with provolone, I'd imagine.
If you have leftovers Hutch, buy some top grade proscutti and sharp provalone, wrap a small piece of procutti around asparaguss with a small piece of chesse in each, chill and eat cold. No salt needed that way, all the salts in the proscutti. Nice little app.
I have made this before, but have served them warm with a gruyere (spelling) cheese sauce. Would be just as good cold with provolone, I'd imagine.
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I have made this before, but have served them warm with a gruyere (spelling) cheese sauce. Would be just as good cold with provolone, I'd imagine. 
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