Asparagus with Confetti
Serves: 4
Ingredients
PreparationIngredients
- 1 pound fresh asparagus Add to list
- 2 tablespoons extra-virgin olive oil Add to list
- Fresh thyme leaves and sprigs Add to list
- 2 teaspoons pink peppercorns Add to list
- Zest of 1 lemon, zested in long shreds Add to list
- 5 drops Tabasco sauce Add to list
- Sea salt to taste Add to list
Preparation
Wash asparagus and snap off tough ends. Steam or simmer asparagus until bright green and tender-crisp; keep warm.
Gently warm olive oil in a pan over low heat. Add the thyme, pink peppercorns, lemon zest and Tabasco; stir until fragrant, no more than 1 minute. Add cooked asparagus and toss to coat with the scented oil. Remove to a serving plate.
Garnish with lemon, thyme and pink peppercorn confetti. Sprinkle with sea salt to taste; serve immediately.
Recipe by , PCC's Demo Coordinator
Source: PCC Natural Markets April 2008
Comments
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Zesty
Love the combinations of flavor in this dish, particularly the pink peppercorns.
May 21, 2010 at 09:39 PM — rachel.cowgill