May 2018 ttimes web magazine

Page 155

Pick Up A Mother’s Day Platter

crisp. Drain on paper towels. Arrange drained asparagus, slightly overlapping, in buttered baking dish. Sprinkle with Romano cheese and dot with butter. Bake for 10 to 15 minutes, or until cheese has melted, or put baked asparagus brief ly under a hot broiler. Serve hot. Note: If your asparagus is a little old and the entire length of the stalk is tough, remove the skin with a vegetable peeler. ARTICHOKE and ASPARAGUS SALAD Serves 4 1 head curly endive, torn into pieces 1 6-oz. jar marinated artichoke hearts 1 pound asparagus, trimmed and cut into 2-inch lengths 153

It’s Grilling Time Again!

316 Glebe Rd., Easton 410-820-7177 www.captainsketchseafood.com