Seasoned Asparagus

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