betheatestkitchen blogspot.com

The Test Kitchen

Tuesday, April 17, 2012. Adapted from Better Homes and Gardens. 2 pounds asparagus green, white, andor purple spears, trimmed. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 12 teaspoon fennel seeds. 1 tablespoon cider vinegar. Preheat oven to 400 F. Place asparagus in a 15x10x1 inch baking pan. Spray with Pam Olive Oil until all spears are coated. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter. 1 pound Brussels sprouts. Preheat.
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The Test Kitchen

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Tuesday, April 17, 2012. Adapted from Better Homes and Gardens. 2 pounds asparagus green, white, andor purple spears, trimmed. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 12 teaspoon fennel seeds. 1 tablespoon cider vinegar. Preheat oven to 400 F. Place asparagus in a 15x10x1 inch baking pan. Spray with Pam Olive Oil until all spears are coated. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter. 1 pound Brussels sprouts. Preheat.

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This web page betheatestkitchen.blogspot.com states the following, "Tuesday, April 17, 2012." We saw that the webpage said " Adapted from Better Homes and Gardens." It also said " 2 pounds asparagus green, white, andor purple spears, trimmed. 1 clove garlic, minced. Preheat oven to 400 F. Place asparagus in a 15x10x1 inch baking pan. Spray with Pam Olive Oil until all spears are coated. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter."

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