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For the French style, asparagus is often boiled or steamed and served with Hollandaise sauce, white sauce, melted butter or most recently with olive oil and Parmesan cheese. [44] Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.
Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. [1]
Asparagus acutifolius, common name wild asparagus, is an evergreen perennial plant belonging to the genus Asparagus.The specific epithet, acutifolius, meaning "thorny leaves", is derived from Latin acutus (pointed, acute), and -folius (-leaved), and refers to the characteristic shape of the leaves, a quite common feature in the typical plants of the Mediterranean.
Finished bowl of asparagus in butter sauce. ... Spinach and Paneer Cheese Pulao. ... 25 hostess gifts from Walmart are way better than a bottle of wine. AOL.
1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain. 2. Meanwhile, in a large skillet, heat the olive oil.
Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. [22] Béchamel – milk-based sauce, thickened with a white roux. [23] Beurre blanc – Reduction of butter, vinegar, white wine and shallots. [24] Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice. [25]
Heat the water in a medium (8-to-9-inch) skillet over medium-high heat; add salt and the asparagus. Cover and cook until just tender, 2 to 3 minutes. Add pepper, butter and oil and bring to a ...
But the asparagus is also used in salads or is eaten with the famous Bratwurst. A special side dish or condiment is horseradish which is called "Kren" in Bavaria. It is grown mainly in the areas around Erlangen, Forchheim and Höchstadt an der Aisch and Baiersdorf and is commonly used as a condiment in the sauce which is served with Tafelspitz.