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4 servings, 1/4 recipe (69 g) each
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Asparagus should be green with firm stalks and closed compact tips. Stalks can be thin or thick - it's a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 4 days. Wash just before using.
The best asparagus comes to the market from early March to June.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I thought this looked really good but I was very dissapointed. I did not like this at all, I dont think the balsamic vinegar or parmesan chesse goes well with this. Sorry, I would never make this again