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Rainbow
peppercorns are a combination of peppercorns. Green, black and
white peppercorns grow like tiny grapes on a vine. Green
peppercorns are picked when under-ripe. White pepper is black
pepper which has been soaked to remove the outer husk.
Tellicherry peppercorns are the largest black peppercorns. Pink
peppercorns are not from the Piper Nigrum vine. They are the
dried berries of Baies rose plant grown on the French island of
Rčunion and make a colorful addition to sauces.
1 bunch fresh asparagus
2
teaspoons extra virgin olive oil
Pinch
seasoning salt
⅛
teaspoon freshly ground four peppercorn blend
2
teaspoons fresh lemon juice
1. Preheat
the oven to 425°.
2. Lay the
asparagus in a 13 x 9 x 2-inch baking dish. Sprinkle
with
oil, salt, pepper, and lemon juice.
3. Bake for 15-20
minutes, turning once.
Variation: For a vegetable platter, cook spaghetti squash
halves in the microwave for 20 minutes or until
done. Boil
20
halved baby red potatoes. Drain potatoes, toss with butter,
pepper,
salt, and dried parsley. Arrange
scooped-out
spaghetti
squash around the edges of an oval platter. Lay
asparagus
like the hands of a clock. Fill the middle of platter
with
potatoes. Drizzle with juices from the asparagus.
Makes 4 servings or 6 servings for the platter variation
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