1 lb Fresh Asparagus
2 tbsp Butter, (yea! right!) =OR=-
2 tbsp Margarine
1/2 lb Mushrooms, sliced (2 cups)
2 tbsp Shallots
1/2 tsp Salt
1 Freshly ground black pepper
4 tbsp Fresh coriander, chopped
Directions
Trim off tough part of asparagus stalk, about 2 to 3 inches from
bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch
from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter
in a non stick frying pan. Add mushrooms and cook over high heat,
tossing and shaking, until mushrooms are lightly browned. Add
asparagus. Cook, stirring and tossing for about 1 minute. Add
shallots, salt and pepper. Sprinkle with coriander. Cook for 30
seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE
Servings: 6 servings
Asparagus With Mushrooms And Fresh Coriander Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
We can trace the history of `recipes` way back into the distant past, at least as far back as the early Egyptians, and possibly even further than that. However, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to food historians are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his works, he describes how the meals were split into starters, entrees and dessert, a very modern way of dining. Aspicius also tells us how the Roman chefs made use of a wide range of aromatic flavours, including many that are still in use today like thyme, fennel and parsley. Later, there were a couple of interesting books dating from the fourteenth century : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the curry that we all know today, but instead recipes for the types of food cooked for the wealthy. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in publications on food, the majority of which are kept safe in private collections. For the decades that followed, the rich and powerful families of Europe competed with each other to serve up the best banquets, and as a result the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are in great demand, due to increased literacy, people having increased spare time and having more money to spend. The arrival of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Asparagus With Mushrooms And Fresh Coriander recipe.
