Subj : BH&G 3155
To   : All
From : Dave Drum
Date : Mon Jun 28 2021 05:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange, Asparagus & Calamari
 Categories: Seafood, Citrus, Vegetables, Herbs, Breads
      Yield: 4 Servings
 
      2    Oranges
      1 lb Asparagus; trimmed, chopped
    1/2 lb Calamari; sliced 1/4"
      2 ts Coriander seed; toasted,
           - crushed
    1/2 ts Kosher salt
      2 tb Extra-virgin olive oil
    1/3 c  Panko bread crumbs; toasted
           Snipped fresh flat-leaf
           - Italian parsley
           +=AND/OR=+
           Crushed red pepper (opt)
 
  Using a vegetable peeler, remove three 4" long strips of
  orange peel from one of the oranges; set aside. Using a
  paring knife, peel and segment oranges over a bowl to
  catch juices. Set segments aside.
  
  In a very large nonstick skillet cook asparagus, calamari,
  coriander, reserved orange peel, and salt in hot oil over
  high heat. Cook, stirring frequently, about 4 minutes or
  until asparagus and calamari are tender: remove from heat.
  Stir orange segments and reserved juice into asparagus
  mixture. Top with toasted breadcrumbs and if desired,
  parsley and/or crushed red pepper.
  
  TO TOAST BREADCRUMBS: In a small bowl combine 1/3 cup
  panko bread crumbs with 1 1/2 teaspoons olive oil.
  Transfer mixture to a small skillet and toast over
  medium-high heat about 3 minutes or until golden brown.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Tell me what you eat, and I will tell you what you are." Brillat-Savarin
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