Roasted Asparagus And Prosciutto Recipe Ina Garten

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Season with a pinch every of salt and pepper. Add lemon zest and tarragon; whisk to mix. Taste, and regulate for seasoning. Serve immediately, or let stand at room temperature for up to 30 minutes before serving. Break off the robust ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus utterly. I halved the recipe and used garlic powder as a substitute of garlic salt, due to the soy sauce.

Hi Sky, the recipe doesn’t have a video but as a few of my recipes solely have a written recipe. Natasha, you’re making my life so simpler when it comes to food prep. I’m pleased to know that you loved this recipe. I purchased a bunch of asparagus on our beautiful market in Périgueux and tried your recipe. Thank you so much for sharing.

This turned out splendidly. My asparagus was skinny, and I cut the cooking time in half, but it still shrunk up fairly a bit. Judge your cooking time on the size of your asparagus. This roasted asparagus recipe is extremely how wandering its rockhard well-liked amongst Allrecipes neighborhood members — and for good reason! It’s simple, customizable, and completely scrumptious.

If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the underside third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Garten makes use of a blender to make a simple model of the creamy sauce. She puts room temperature egg yolks in a blender with cayenne pepper, black pepper, and salt. With the blender on low, she slowly provides melted butter and lemon juice till the sauce becomes thick. Finally, Garten plates the asparagus and prosciutto before drizzling with hollandaise. Heat the oven to 200C/180C fan/gas 6.