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Saturday, March 24, 2012

Asparagi Aglio e Olio (ricetta)


This is just another delicious variation of cooking vegetables in olive oil with garlic and hot pepper. It is so simple but truly delicious and you can cook nearly any vegetable in this fashion. Here's a simple recipe; for more recipes like this click here.  (I ate this for dinner tonight with brown rice, lamb, and yogurt...yum!)

Asparagi Aglio e Olio
(Asparagus with Garlic and Oil)
                                        Yield: 4 servings

4 tablespoons virgin olive oil
2 cloves garlic, minced
1/2 teaspoon crushed hot pepper
1 bunch asparagus, ends trimmed
1/4 teaspoon sea salt
1/4 cup water
Heat the olive oil, garlic, and hot pepper in a skillet. When the garlic begins to sizzle and brown slightly add the asparagus, salt, and water. Toss and turn the asparagus for a couple minutes until most of the water evaporates and the asparagus is just cooked. Serve warm or at room temperature. 

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