Mar 24, 2011

Side Vegetables Q&E

Prep - The bottom portions of larger asparagus spears can be tough. They  need to be snapped off. Bend the bottom portion of the stalk until it breaks off. Cook the tender stalk that is left.
Boiling - Place a strip of folded aluminum on the bottom and up the sides of the pan, extending over the edges this is for lifting the asparagus out when cooked. Bring water to a boil; add asparagus spears and cook, uncovered, until crisp-tender, 3 to 5 minutes.

Heat  olive oil in a skillet over medium-high heat. Add teaspoon of minced garlic until soft. Pour over asparagus and sprinkle with parmesan cheese.
Pour melted butter over asparagus.

Preheat oven to 450 degrees,wrap several asparagus with prosciutto and bake the bundles for 15 minutes in the oven, until asparagus is tender.

String Beans with Cherry Tomatoes
What You Need
1 family size steam in bag  string beans
1 teaspoon olive oil
3 cloves garlic, minced
1-1/2 cups cherry tomatoes, halved
2 tablespoons balsamic vinegar (optional)
salt and pepper
Put oil and garlic into a large frying pan and let cook until fragrant, 30 seconds to 1 minute.  Add tomatoes and  cook until the tomatoes begin to break down, about 3 minutes. Add steamed string beans and toss.
Add vinegar, salt and pepper and serve.

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