Wednesday, April 28, 2010
For Swapbot Baking Week #4 I made Asparagus with Couscous and Blue Cheese. I was inspired by a recipe for Slow Cooked Asparagus in the New York Times. It's an interesting recipe, wrapping the aspargus in parchment paper, baking in a 200 degree oven and making the couscous separately. I'm tired and didn't feel like fussing, so I made up my own version using parsley, scallions and asparagus from the farmer's market.
Asparagus with Couscous and Blue Cheese
1 C couscous
4 scallions, sliced
1 bunch asparagus, in 1" pieces
1 t salt
1/2 C water
juice of 1 lemon
2 oz blue cheese, crumbled
Combine couscous through pepper in an 8" square pan. Pour water and lemon juice over all. Top with blue cheese and a drizzle of olive oil. Cover with foil and bake 40 minutes.
What I Learned
This was pretty tasty, although the blue cheese was a bit overpowering and the couscous needed a bit more flavor. I would make it with feta, parmesan or romano and use chicken broth instead of water next time. A few sundried tomatoes would be nice. Visually, the dish could be improved by laying whole asparagus on top of the couscous instead of slicing into pieces.
The Dish Bitch: Low
1 8" square pan