Olive Oil - From Tree to Table
January 18, 2008 Cultivated for thousands of years in the Mediterranean, olive oil is long considered to be a sacred commodity in many cultures. In a loving tribute to this liquid gold, Peggy Knickerbocker's Olive Oil - From Tree to Table explores the history, cultivation, and harvest of the wonderful and versatile fruit.
The book includes tips on selecting the right grade of oil, along with usage and storage instructions. Filled with numerous tasty recipes, readers will be drooling over the easy-to-make Spaghetti with Lemony Seared Scallops, Celery Root Remoulade, Beef Filets Sauteed with Balsamic Vinegar, and the Orange Ginger Cake.
Oven-Roasted Asparagus
Something magic happens to vegetables when they are roasted. Their flavors sweeten and intensify. This method takes about the same time as steaming, but it is easier and the results are tastier.
1 pound slender to medium asparagus, tough ends broken off.
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
1/2 cup grated Parmesan cheese
Preheat an oven to 500 degrees F.
In a glass baking dish, arrange the asparagus in a single layer. Drizzle with the olive oil. Roast for 10 minutes. Test 1 spear; if it is not tender, roast for a minute or two longer. If it is tender, dribble the vinegar into the dish and shake the dish so that all the asparagus are coated with both the oil and vinegar. Season with salt and pepper. Using tongs so that most of the oil drips off, transfer the asparagus to a platter. Sprinkle with Parmesan. Serve immediately or at room temperature.
Serves 4
Photo Credit: Laurie Smith
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