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Fri May 5, 2017, 10:39 PM

A Bold Take on Asparagus, Deep in Its Season

'And thatís when itís time for this roasted asparagus and scallion salad with pecorino.

To make it, scallions and asparagus are roasted on the same sheet pan. The asparagus gets browned at the tips, and the scallions caramelize and crisp.

You can control the degree of your asparagusís softness by choosing the size with care. Thin ones will roast up tender and very floppy. Thick ones will stay firm and unbending. In either case, the scallions practically melt into the stalks in a sweet, golden tangle.'>>>

https://www.nytimes.com/2017/05/05/dining/roasted-asparagus-and-scallion-salad.html?

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Reply A Bold Take on Asparagus, Deep in Its Season (Original post)
elleng May 2017 OP
herding cats May 2017 #1
elleng May 2017 #2
MFM008 May 2017 #3

Response to elleng (Original post)

Fri May 5, 2017, 10:47 PM

1. I'm making this in Sunday now!

I have some family and friends coming over and was looking for something different to serve. This is perfect!

I have everything already, but I'll have to use farrow (which I love!) I have it and don't feel like running about trying to find freekah.

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Response to herding cats (Reply #1)

Fri May 5, 2017, 10:49 PM

2. Good!

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Response to elleng (Original post)

Sat May 6, 2017, 12:52 AM

3. weve been having asparagus soup

and asparagus casserole at the place my mom is rehabing. Its been surprisingly good.

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