KUSA - Who doesn't love a trip to a Colorado farmer's market? Every Friday on 9NEWS 8 a.m. we're featuring innovative ways to take those farmer's market fruits and veggies and turn them into quick, nutritious meals.
Our guide is Jackie Carioscia, a local cook who's also a finalist in the 2013 Pillsbury Bakeoff. Her latest segment involved Accolade Worthy Asparagus.
Accolade Worthy Asparagus
1 lb fresh asparagus, washed and bases trimmed
½ tablespoon + 2 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon minced garlic (~ 1 clove)
1/8 teaspoon table salt
2 tablespoons pecorino-romano cheese, grated
2 tablespoons diced pecans
4 wooden skewers, soaked
Mix together the 2 tablespoons of olive oil, balsamic vinegar, garlic, and salt in a small bowl; set aside. Skewer half of the asparagus spears using two skewers, approximately 1in down from either end. Repeat with the remaining spears. Brush both asparagus "rafts" with the remaining ½ tablespoon of olive oil. Grill over medium-high heat for 5-6 minutes per side. Remove from heat and unthread from the skewers, then toss with the balsamic vinaigrette. Transfer to a platter and sprinkle with the pecorino-romano and pecans. Serve immediately.
(KUSA-TV © 2013 Multimedia Holdings Corporation)