Garlic Asparagus Bundles
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- 1 small zucchini
- 1/2 pound asparagus spears (about 16 to 20 spears)
- 1 tablespoon grated Parmesan cheese
Combine oil, lemon juice, garlic, and parsley in a small bowl. Set aside. Cut ends off zucchini, then cut lengthwise into strips, not more than 1/4 inch thick. Wrap 3 or 4 asparagus spears together in a bundle with a zucchini strip.
Place bundles on rack* in Presto® Electric Skillet. Add 1 cup water to skillet and heat at 250°. When water begins to boil, steam covered for 4 to 5 minutes or until asparagus is fork tender. Drizzle reserved sauce over bundles. Sprinkle cheese over bundles.
*Use a small cooling rack or wok steaming rack. If necessary canning jar metal rings can be used in place of a rack.