Recipe: Appetizing Sweet and sour trotters with asparagus and zucchini

Sweet and sour trotters with asparagus and zucchini. Asparagus spears are marinated in a tangy blend of vinegar, sugar, cinnamon, cloves, and celery seed. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking. In large skillet, heat oil over medium-high heat.

Take a sweet trip down memory lane by ogling these old-school candy bars and confections. This quick recipe for sweet and sour zucchini is the perfect side dish served warm in cool weather or cold in the summer. Many traditional Sardinian recipes take quite a bit of time. You can Have Sweet and sour trotters with asparagus and zucchini using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sweet and sour trotters with asparagus and zucchini

1. It's 9 oz of jar of pickled pigs feet, trotters.
2. What You needis 1 1/2 cup of chopped asparagus.
3. Lets Go Prepare 1 medium of zucchini chopped.
4. Lets Go Prepare 1/4 cup of sugar.
5. What You needis 1 tsp of granulated garlic powder.
6. What You needis 4 oz of Korean flat noodles.
7. What You needis pinch of salt.

And if you're looking for some traditional recipes for tomato sauce or pasta from scratch, check out our recipes for Sardinian. With leftovers from a lovely dinner - asparagus, zucchini, dinner rolls, and Havarti cheese - and other ingredients I had on hand, I put together this simple-but-satisfying breakfast strata for our host and fellow guests. Remove from oven and place zucchini slices on top. In a large glass or ceramic bowl, combine zucchini, honey, vinegar, oil, bell pepper, celery, onion, salt and black pepper.

Sweet and sour trotters with asparagus and zucchini instructions

1. Pick out the trotters keep the liquid in the jar now take any bones and Cartilage out of of trotters.
2. Chop up all the trotters after the bone and Cartilage is removed add to wok.
3. Add zucchini and asparagus add liquids of trotters to the wok add spices and sugar let simmer.
4. Add noodles this won't take long to cook stir together well serve hope you enjoy.

In this recipe, I use asparagus, cherry tomatoes and zucchini to bake with the rainbow trout fillet. Quarter zucchini lengthwise into thin strips and cut in half to make uniform pieces. It's simple, seriously yummy (who knew sweet potato sauce could make a certain food blogger lick the inside of the blender while happy-jigging around the tiny. Simply blanch the asparagus and dress with a sweet and vinegary gochujang (Korean red chili pepper paste) sauce, called cho-gochujang (초고추장). Dishes seasoned with a vinegary sauce is often called cho muchim, so you can call this dish "asparagus cho muchim" or simply "asparagus muchim".