New favorite thing

[ksmith]

Prep some asparagus spears and lay them on a cookie sheet or broiler tray. Halve some cherry tomatoes and add them to the tray. Chop up a shallot and sprinkle it over the other stuff. Brush everything with olive oil, then salt and pepper. Broil on HIGH until the shallot starts to turn light golden and parts of the asparagus have browned.

ZOMG. I had some of this yesterday, as a side salad with a turkey sandwich. Today I tossed it with some leftover pasta. I'm sure grilling is *the* way to do this, but broiling works just fine.

All my Madison asparagus is gone.

Comments

[kristine-smith.livejournal.com]

Broiling is just contra-gravity grilling! :-)

I know. But you don't get the cool little grill lines. /////

I should try brussels sprouts that way. I do like them, but they can be bitter.

I had pickled brussels sprouts once, at a bar in Wisconsin. The woman who made them added a hot pepper to each jar for a little added kick. They were actually pretty good, but I couldn't help but refer to them as furry eyeballs, which kinda grossed people out. Go figure.

[(Anonymous)]

If you soak the brussel sprouts in water for 10-15 minutes, they are much less bitter. I like mine steamed then tossed in melted butter and chopped pecans.

Cynthia