Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Delicious! I made this for a Thanksgiving dinner and served chilled. The next day, I heated the leftovers in the oven, and the flavors popped. It’s really tasty!
Also love this, but used steamer tray in pressure cooker for two minutes. Reserved left overs in glass container for eating cold in multiple servings prefer cutting asparagus into 2” pieces .
Can this be made a day ahead and then reheat?
why not, I cook 1 to 2 pounds of small size aspergrass [sp. kick] and put away in a glass pyrex container for ready to eat cold.; in salads or plain with tomatoes, onions, etc from the garden for two or more days. Top with Mayo/olive oil, etc. reheat as needed
Very tasty, we added aubergine and tofu to make it into a more filling meal.