TIP - FRESH FROM THE FREEZER Vegetables lose much of their texture -- but none of their flavor -- when frozen. Thus, they are perfect candidates for turning into pureed pasta sauces. Remind yourself of spring with an easy asparagus sauce, made from frozen pieces, not whole stalks:
In a large saucepan, saute a clove of garlic in olive oil. When it begins to turn golden, add a package of frozen asparagus pieces, a good pinch of salt and enough water to cover the bottom of the pan. Cover the pan and simmer until the asparagus is tender. Then puree in a food processor, or with an immersion blender. If puree is too thick, add some pasta-cooking water. This technique works equally well with frozen cauliflower and broccoli. All three purees would be nicely enhanced by grated pecorino cheese. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
