Yellow Squash Basket of Asparagus

ART: Chef Hat

Ingredients:
2 yellow squash (hollowed out into a basket shape)
18 pieces of asparagus
2 tbs butter-divided
1 tsp thyme-divided
1 tsp shallots
1/2 cup water
Salt and pepper to taste
1 tsp saute’ dust

Preparation:
Steam yellow squash baskets in 1/2 cup water and 1 tbs butter.  Place 1/2 tsp thyme in each squash basket.  Steam al dente.  Do not make squash mushy.  Take asparagus and cut approximately 4 inches high, so when it is placed in squash basket, it is 2 inches higher.  Saute’ asparagus in 1 tbs butter, shallots and saute’ dust to al dente texture.  Place as many asparagus pieces as the basket will hold.

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