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Timothy Schweitzer shows you how to cook a simple yet delicious Asparagus recipe in under 10 minutes. LocalCookingShow.com Facebook.com/LocalCookingShow @local_Cooking www.SchweitzerHabitude.com
asparagus plants are perennial, which means the same plants grow in your garden after year. The spears that we enjoy as a vegetable are the new shoots that emerge in spring. The most important part of growing asparagus is to realize that it will take a couple of seasons before you taste the first bite of homegrown asparagus. Plants need to be allowed to mature before you can harvest. They will remain in the same place in your garden for many years—15, 20, sometimes 30. In fact, a productive asparagus bed is a good reason to renovate your house, rather than move! Asparagus grows well in all parts of the country except the warmest portions, zones 8b and higher. Because of the mild winters, plants do not go completely dormant. Plants cannot gain strength and will decline. How much your family enjoys asparagus determines how many plants you will need. A good start is 10 plants for each person. If it is a family favorite or you plan to freeze some for later, you will need more.
Chef Kirk Leins from http://NoTimeToCook.com shares his recipe for healthy oven roasted asparagus. Get more free recipes & cooking videos and join the fastest growing Food Social Network at http://NoTimeToCook.com
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The lemon-garlic-herb butter melts over the salmon and asparagus as it bakes so every bite is so flavorful! This one-pan salmon recipe is a reader and family favorite. ↓↓↓↓↓↓ CLICK FOR FULL RECIPE ↓↓↓↓↓↓↓↓ PRINT THIS RECIPE: http://natashaskitchen.com/2017/06/09/one-pan-salmon-asparagus-recipe-video/ SUBSCRIBE: http://bit.ly/nkyoutubesubscribe WEBSITE: http://natashaskitchen.com INSTAGRAM: http://www.instagram.com/NatashasKitchen FACEBOOK: http://www.facebook.com/NatashasKitchen SNAPCHAT: @natashaskitchen PINTEREST: http://www.pinterest.com/NatashasKitchen INGREDIENTS: For the Salmon and Asparagus: 2 lbs salmon filet, cut into six 6 oz portions 2 lbs (2 bunches) asparagus, fibrous ends removed Salt and black pepper 1 Tbsp olive oil 1 small lemon, sliced into rings for garnish For the Lemon-Garlic-Herb Butter: ½ cup (or 8 Tbsp) unsalted butter, softened (*see quick softening note) 2 Tbsp fresh lemon juice (from 1 small lemon) 2 garlic cloves, pressed or minced 2 Tbsp fresh parsley, finely chopped 1 tsp salt (we used sea salt) ¼ tsp black pepper KITCHEN EQUIPMENT: Boos Dark Cutting Board - http://amzn.to/2jDFBCk Glass Mixing Bowls - http://amzn.to/2gVWGCS Spatula - http://amzn.to/2lpNclw Bamboo Utensil - http://amzn.to/2n4A0Xz Cook's Knife - http://amzn.to/2mOUTUw VIDEO GEAR: CANON 6D - http://amzn.to/2gGjgzJ Canon 80D - http://amzn.to/2i9Zzk8 Canon EF 24-105 F4 Lens - http://amzn.to/2hb3fDa Canon EF 100mm 2.8L IS Lens - http://amzn.to/2hb7tKY Canon EF 50mm f/1.2 L IS USM Lens - http://amzn.to/2hb5Blb Manfrotto Tripod - http://amzn.to/2gfrHkJ Manfrotto Video Head - http://amzn.to/2gGjpmT Camera Mount Wireless Lavalier System - http://amzn.to/2gfxMxm Rhino Slider with Motion Controller - http://amzn.to/2gtoQHU Rhino Arc Motorized Pan Head for Motion - http://amzn.to/2hcsep1 Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. Full disclosure, because its the law ;). Amazon links above are affiliate links. Thanks for supporting my channel. A WAY FOR ME by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Audio Library https://youtu.be/Q-yp9a8gKD8