Friday, January 10, 2014

Asparagus Bundles

Every year, I host a small New Year's Eve gathering.  And even though the number of people doesn't rival Time's Square, we always feast on fine food and drinks to reflect on the past year and celebrate the new year ahead.  This year, with the help of my twelve year old niece and excellent sous chef, we included many Eyefoods into our menu.  These asparagus bundles were fun to make, looked great as part of the spread and were also delicious!  (By the way, asparagus are full of lutein, too.)

Asparagus Bundles

2 bunches asparagus
1 red pepper, sliced
1 orange pepper, sliced
1/2 cup chives

1.  Place 2 asparagus spears and 1 orange pepper or red pepper slice together.
2.  Using 1-2 chives, slowly tie the chive in a knot around the bundle.  Be careful not to tie too tight or the chive will break apart.

Set the bundles aside on a plate.  You can prepare them to this point ahead of time and keep in the fridge for a day until you are ready to cook them.

Place bundles on a large baking sheet, leaving room in between each bundle.
Drizzle with extra-virgin olive oil.
Add salt and pepper.
Cook at 375 degrees for 15 minutes.

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