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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Recipe Baked Asparagus Published: April 16, 2010 Time: 75 minutes Skip to next paragraph Related A Good Appetite: Slow-Cooking Asparagus in Paper Packets (April 21, 2010) 1. Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as pan). Lay asparagus in a pile in center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top. 2. Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for one hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste. 3. In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork. 4. Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve. Yield: 2 main-course servings, or 4 side-dish servings.