Asparagus en Bolsa-Portuguese (baked in brown bag)
1 untreated small or medium-size brown paper lunch bag
extra-virgin olive oil, as needed
1 bunch medium or jumbo asparagus
salt to taste
pinch of saffron or turmeric
juice of 1 lime
a knob of butter or margarine
Preheat oven to 450 degrees. Using a pastry brush, paint the inside of the bag
with olive oil. (This waterproofs the bag and keeps it from scorching.)
Holding asparagus spears closer to the bottom third, bend the stalk until it
snaps, discarding the woody ends. (If the asparagus are too large for the bag,
cut each spear in half on the bias.) Rinse under cold water, shake dry, and
place in the bag. Season with salt, crumble in the saffron, and add the lime
juice and butter.
Roll down the top of the bag and staple it shut. Place bag on cookie sheet and
bake until it¢s puffed out and sizzling, approximately 9 minutes. Remove sheet
from oven and slide bag onto a shallow platter. Holding bag from the top, give
it a jerk or two until the bottom breaks and releases the asparagus.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/quick_vegetarian/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/quick_vegetarian/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
