Cooking Classics
The Technique
Lemon-Butter Asparagus & Quinoa
Lemon-Butter Asparagus features a sautéing technique in order to cook the seasonal produce fast. This simple side dish may be enhanced with many good for you grains such as barley, quinoa & even long grain or brown rice in order to provide additional nutritional benefits as well as lovely texture & taste. Change up the herbs for interest or highlight other classic spring vegetables to really make the most of the concept. Accompany with a wide range of main dish entrees such as grilled chicken or Pan-Seared New York Strip Steaks. Learn more about the benefits of quinoa & ways to offer it in many unexpected applications.
Lemon-Thyme Asparagus & Quinoa
makes 4 servings
1 lb asparagus, trimmed
2 Tbsp butter
1/4 tsp kosher salt
Freshly ground pepper
1 Tbsp fresh lemon juice
2 tsp fresh thyme leaves
1 cup cooked Basic Quinoa
Garnish: Lemon slices
Cut the asparagus into 1 1/2-inch pieces. Melt the butter in a large sauté pan over Medium-High heat. Add the asparagus. Cook 4 to 5 minutes, stirring occasionally. Add the salt & the pepper. Stir in the lemon juice & blend until coated. Stir in the thyme leaves. Divide the Basic Quinoa between 4 plates, then top with the asparagus. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Use Cooked Quinoa
Quinoa can be used in hot & cold recipe applications. The fine texture adds wonderful interest to a variety of salads & side dishes such as Walnut-Goat Cheese Spring Salad & Roasted Root Vegetables With Quinoa. Follow these additional pointers for success in your own kitchen.
The Technique
When preparations are to be made for cold salad applications, drizzle with a little olive oil & allow it to cool completely. Chill well & add the remaining ingredients or integrate as directed according to specific recipe applications. Cooked quinoa can be added to soups to boost nutritional value. Spoon a bit into bowls just before serving.
The Tune
“I Can’t Stop Loving You” Ray Charles
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