Posted on 03/09/2017 4:37:45 PM PST by Jamestown1630
Good. Has 30 recipes, from what I can tell.
Toss with Italian dressing.
Spread on a cookie sheet and roast at 400 degrees until asparagus is tender (About 15 minutes)
After during the last five minutes sprinkle three or four chopped scallions over the vegetables and let them roast. Do not put them in earlier because they will burn.
Take out and sprinkle with a some Parmesan cheese.
Eat.
We had this for supper. Must have been good because despite the fact that I made a double batch to have some to use as a omelet filling tomorrow but I am going to have to come up with some other idea for breakfast
That is very nice! especially putting them in an omelet.
Using leftovers makes for easy omelets.
We knew Vincent Sardi, Jr. slightly. We had invited him to speak at an event honoring some star - an m.c. role, actually - without knowing that he was completely inarticulate and tongue-tied. The evening was a complete shambles and I’ve repressed who the honoree was, luckily.
But Mr. Sardi was a lovely man despite that who often gave free meals to poor actors.
Thank goodness, he could cook.
I think you’re right about this, re: horse manure.
Back when I was actively involved with horses, we always had people coming to the barns and asking for manure - old folks, who’d been gardening/farming for decades. Many said that it was the best fertilizer. Some of them told us that they planted their seeds directly into the manure/hay/bedding mixture, and then transplanted.
Lupine? Very pretty tall blue/purple vertical flowers like lavender.
All people, men and women, look beautiful when they have real smiles involving their faces and eyes.
It is so off putting to see someone smiling with cold eyes.
I’m not sure. I really can’t stand asparagus, so I’ve never compared them.
I also have the recipe for Sardi’s Cannelloni au Gratin With Sardi Sauce printed in the NY Times.
The Sardi’s recipe was also in the book “Can a Dish Be Too Good?”
I still order it at Sardi’s. It’s very good as are their crab cakes. But people persist in putting this friendly, attractive place - with professional waiters and staff - down. Go figure!
That irks me, too....Zagat ran stinging reviews of Sardi’s.
Too bad for the naysayers.
Sardi’s is still recognized as a bastion of Broadway....the place to go before and after the show.
You’ll still see famous actors there - older ones and often British stars. They seem to like it.
Too bad Zagat.....I LIKE Sardi’s food.
Yeah! Some of these obnoxious writers act like it’s Mama Leone’s or something. If they really wanted mediocre food among the “stars”, they should have checked out Elaine’s more closely. And, unlike Sardi, she was awful.
Sushi and Asian food took over NYC as the “in” thing......even as Sardi’s is still standing.
I’m complaining about all the weirdly named restaurants in town - Butterfunk, Dirty Pig, Sharknuts,etc. What’s that about? I want to eat in a restaurant called “Angelo’s” or “2nd Avenue Bistro.”
Those restaurant names make you lose your appetite.
I love asparagus!
Celebrations
The green crop is significant enough in California’s Sacramento-San Joaquin River Delta region that the city of Stockton holds a festival every year to celebrate it, as does the city of Hart, Michigan, complete with a parade and asparagus queen. The Vale of Evesham in Worcestershire is the largest producer within Northern Europe, celebrating with the annual British Asparagus Festival involving auctions of the best crop, an “Asparagus Run” modelled on the Beaujolais Run and a weekend “Asparafest” music festival.[37]
Many German cities hold an annual Spargelfest (asparagus festival) celebrating the harvest of white asparagus. Schwetzingen claims to be the “Asparagus Capital of the World”, and during its festival, an Asparagus Queen is crowned. The Bavarian city of Nuremberg feasts a week long in April, with a competition to find the fastest asparagus peeler in the region. This usually involves generous amounts of the local wines and beers being consumed to aid the spectators’ appreciative support.[38]
Helmut Zipner holds the current world record in asparagus peeling.
Wikipedia
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