Asparagus at Argenteuil Recipe

From Dorothy McNett's Recipe Book.

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Asparagus at Argenteuil

From Dorothy McNett's recipes at www.dorothymcnett.com. Monet liked a special spice blend of pepper, nutmeg, cloves and cinnamon known as quatre-epices. The formula was something like 7 parts pepper to 1 part of each of the other spices. Mix some together and sprinkle over freshly cooked asparagus and perhaps some baby potatoes. Use your vegetable cooker (microwave oven) for best results and retention of nutritional value, color and flavors! Or, steam them if desired.

1 pound fresh asparagus
8-10 or more small baby potatoes
1/2 teaspoon freshly ground pepper
pinches of nutmeg, cloves and cinnamon
olive oil or butter, or hollandaise sauce for serving, as desired

Wash and snap off the bottom stalks of asparagus. Wash potatoes, leaving the peeling on. Place the potatoes in a glass batter bowl, cover with waxed paper. Cook 4-5 or more minutes in microwave, until fork tender. Set aside. Arrange the asparagus spears in a glass or ceramic bowl, cover with waxed paper. Cook in microwave 3-5 minutes. Do not overcook! Combine pepper and spices. Arrange both vegetables on a beautiful platter and sprinkle with the spices, drizzling with oil, butter or hollandaise.

Recipe created 2011-11-13.

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