Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Asparagus Sauteed With Lemon And Shallots
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- #62478
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds asparagus, cleaned and trimmed
1 tablespoon margarine
2 tablespoons chopped shallots
1 tablespoon lemon zest
salt and pepper, to taste
directions
Bring a large pan of water to a boil. Blanch asparagus for 2 to 3 minutes or until bright green and lightly tender. Remove from water and plunge into ice water.
Heat a large skillet with margarine. Add shallots and saute for 3 to 4 minutes. Add asparagus and lemon zest. Saute until tender. Season with salt and pepper.
added by
smithfamilyrecipes
nutrition data
Nutritional data has not been calculated yet.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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