Baked Goods
| Asparagus With Honey Garlic Sauce (pareve) | |||
Contributed by Eileen Goltz. |
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Ingredients1 lb. fresh asparagus
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Instructions
Add asparagus to boiling, salted water (about 1-inch) and cook, covered, about 2 minutes or until barely tender. Drain and place the asparagus on a serving platter. Cover and keep warm. In a bowl combine the mustard, ale, honey, garlic, thyme and salt; mix well. Pour the dressing over the cooked asparagus.
*Special Instructions
Fresh Herbs and Insect Infestation:
Fresh thyme leaves and other herbs (including thyme, basil, cilantro, dill, oregano, parsley, rosemary and sage) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.
Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Serving Size
Serves 4. This recipe can be doubled or tripled.
Notes
If you use Fresh thyme leaves instead of crushed dried thyme leaves, please note that these tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on insect inspection.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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