Today's Recipe

[fabrisse]

Also a picnic food.

Prepare asparagus (sorry gileswench) by taking one end of the spear in each hand and gently bending it. It will snap at a natural spot. Either discard the thick end or, if you do this, save it for making vegetable broth.

Line the asparagus in a single row on a broiler pan. Liberally douse the spears with olive oil. Salt and fresh ground pepper should be applied. Put them under the broiler for three minutes if they're the very skinny Italian spears, five to seven minutes for the standard green spears, and seven to twelve minutes if they're very thick.

Set them on a platter and squeeze blood orange wedges over them. If you don't have blood oranges, squeeze any standard orange over them. If all you can find are navel oranges, mix the juice with a little lemon juice.

This was the first recipe I ever tried to redact.

Comments

[disbelief11.livejournal.com]

I love doing asparagus this way! Sometimes I don't use the citrus but do add a few shavings of parmesano reggiano. Mmmm.

[riverfox.livejournal.com]

Thanks. :) I've never thought of citrus juice. I've always doused them in Parmesan. I rarely see blood oranges up here, but I rarely look for them as I've never had them. Shall look for them next time. :)

[fabrisse.livejournal.com]

For a summer picnic, I really prefer the citrus. With the cheese, it's more of a hot food to me.

Both ways are delicious, though.

[fabrisse.livejournal.com]

Blood oranges are more seasonal than other oranges because they're not a popular so we don't import them or grow them in such vast quantities. I really like the flavor.

[riverfox.livejournal.com]

They do seem to be more in the South than anywhere else. :)

[disbelief11.livejournal.com]

Oops, you're totally right - I forgot the subject was picnic food. Both good, but the cheesy one is a hot dish for sure.