I like pie.

Saturday, February 18, 2006

More Broiling: Shrimp, Salmon, and Asparagus

The broiled salmon with mustard was so easy and good that Greg and I decided to make it again already. Today it was accompanied by shrimp wrapped in bacon, broiled asparagus, and brown rice. I used Alton Brown's baked brown rice method and it worked wonderfully. My rice cooker usually leaves brown rice still a bit hard on the inside but it came out perfectly in the oven. My roommate, Eric, couldn't get over the asparagus. It was simply tossed with olive oil, salt, pepper, and some chopped garlic, then broiled until starting to darken. It's my favorite way of preparing asparagus and is now Eric's as well.


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