Fair Caution: Serving Contessa barefoot Ina BaganParmesan could steal the roasted asparagus show. Bonus? That’s stupid!
“Fried vegetables are the easiest and most delicious way to cook them,” the star said Be my guest with Ina Garten – Now broadcasting on the food network – says 6 Our weekly. “As long as I have that basic recipe, I can go to the market or farm stand and buy and fry whatever I can in season… no sweat!”
Fans of the 74-year-old Food Network host can explore more Garten recipes in his upcoming cookbook title Go to dinner. “Cooking during the epidemic went pretty crazy, even for me, so I created all sorts of ways to have dinner at the table with minimal stress,” he announced via Instagram late last month. “My new book Go to dinner A collection of recipes that you will want to create over and over again, simple, ready to prepare, ready to prepare, frozen ahead, and simply put together. Available in October, 2022. “
New York also gave native visitors a visual role in creating something spectacular in the kitchen.
“I’m excited to be streaming a brand new show called Discovery + Be my guest And you can watch all four episodes starting this Saturday, March 26th !! For each episode, I invite someone special to my home in East Hampton for a great conversation, a little cooking and lots of fun, ”Garten teased via Instagram. “A 30-minute food-centric version of each show will also be aired weekly on the Food Network from March 26, and a companion podcast will be available wherever you find your podcasts. I hope you will be my guest !! “
Check out the recipe below:
Parmesan roasted asparagus
6 serves
Material:
2 1/2 lbs fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper
1/2 cup fresh grated Parmesan
Cut 2 lemon wedges, to serve
Instructions:
1. Preheat the oven to 400 degrees.
2. When the asparagus stalks are thick, peel the bottom half. Place them in a single layer in a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Fry for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the over for another minute. Serve with lemon wedges.
Be my guest with Ina Garten Broadcast on the Food Network on Saturday at 12pm ET.
