Cooking Made Easy-vegetables, Greens, vegetables-easy recipes

Many of the vegetables we eat now are grown in Mexico. And why not? In much of the country, the climate is similar to California. the climate is temperate, and the growing conditions are ideal.

Mexican restaurants here tend to ignore many vegetables, because they don't have space in the menu, and because people don't expect them. It would make sense to buy a crate of broccoli Crowns when nobody will sort them. This does not mean that the vegetables are ignored.

Next time you're at the supermarket, a peek into the shopping cart of your Spanish-speaking neighbor. You'll find it full of fresh vegetables. Not just tomatoes, peppers and tomatillos. You will see every range of good eats.

Asparagus is a popular culture, and much of what is available in the store comes from Mexico. It is perennial, growing root stock and can be harvested every day. Is healthy and delicious cooking and acting easy. If you had only boiled asparagus or out of a can, it's time to try something different.

To make asparagus bundles for each serve you will need:

5 asparagus Spears, woody bottom of Prosciuttoolive cutting slice offa oilsea saltRosemary

While these can be served warm or chilled, this assumes that you'll be serving them warm.

Preheat oven to 400 f. arrange the asparagus on a tray in a single layer. Sprinkle liberally with olive oil (scroll Spears around a bit so that they are evenly coated). Season with a small sea salt and fresh or dried rosemary (not the type of terrain) baked in the oven for about 15 to 20 minutes, until they are fork tender.

Once they are done, you need to work quickly. Put a piece of ham your work surface, put 5 spears in downtown and wrap meat around, tucking the ends under. Repeat until all rolls are finished. Return to oven until ready to serve.

While you are cooking asparagus, you can also put some broccoli in same pot, coated with oil and a little salt and cook along with it. Broccoli crowns make an attractive edible garnish and roast preserves the color.

Another good way to use asparagus is to do a Mexican style Fonduta. Heat prepared white queso dip and stir in the chopped asparagus boiled and chopped canned artichoke hearts. Serve with tortilla chips, or with crusty bread. Or, using the same white queso and asparagus, about 3 cups, mess around Cup of beer and simmer until thickened again. Serve over bread to Mexican style Welsh Rarebit.

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