Last night I went trolling for recipes through the new cookbook. I came across a Parsley Asparagus Pasta dish. That is not it's official name ( I can't remember it, but I'll edit and stick it in later). The dish sounded great. Pasta, asparagus, a little garlic, orange zest some parsley, all things I like. Plus I knew the color would be great, all that green.
But this was not as awesome as I thought it would be. But first the good part: oven roasted asparagus. Wash, trim, drizzle with a little oil and sprinkle with salt. Bake for around 10 minutes and you get a pass into asparagus heaven.
The not so great part: Parsley. Specifically a half cup of chopped fresh parsley. and Yuck. I had never had parsley-ed potatoes or anything else involving lots of the herb so i was unprepared for what it would taste like. Unpleasant is a nice way to put it. I am tempted, from here on out to put parsley on the garnish only list. For the most part. Because it does wonders in a great red sauce and some other dishes. But i will never again use a half cup. ever.
Friday, March 16, 2007
Parsley Asparagus
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4 comments:
Neither parsley nor cilantro float my boat. But it does look good, JG!
Aw, see, I grew up with parsley potatoes. So I like it well enough. Didn't you say you thought it tasted like nothing?
kleo- The thing is i enjoy them both. but apparently in moderation. Neither one should be the main flavor.
-vegancore- I guess i was wrong. Sort of. I still stand by the idea that if you leave out parsley it doesn't affect the flavor much. my spaghetti sauces were never horrible because i forgot to add parsley.
however i now know it has a flavor that is, um, unique. and not for me.
Looks good, but I probably would hate it. I hate parsley in pasta.
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