Kayelle
Chef Extraordinaire
Asparagus is just about my favorite green vegetable. Most often I roast it with olive oil and seasonings on a sheet pan. Delicious.
We all know about blanching vegetables in boiling water for a short period, and finishing in an ice bath. It's a guessing game at best, with varied results.
However, today I learned a new method (for me) how to "cook" it perfectly crisp tender for salads or additions to recipes.
This method is fool proof for one bunch of spring asparagus, "cooked" to crisp tender, with no guessing and no effort.
Snap off the woody end pieces, and lay the well salted asparagus in a shallow pan.
Pour boiling water over them enough to cover, and use plastic wrap to cover the pan. Let them sit in the boiling water till just warm to the touch. Cut them (or not) into pieces as required.
They will be perfectly crisp tender for any application, such as salads or classic Risotto for example.
Do you have a favorite way with this wonderful spring veggie?
We all know about blanching vegetables in boiling water for a short period, and finishing in an ice bath. It's a guessing game at best, with varied results.
However, today I learned a new method (for me) how to "cook" it perfectly crisp tender for salads or additions to recipes.
This method is fool proof for one bunch of spring asparagus, "cooked" to crisp tender, with no guessing and no effort.
Snap off the woody end pieces, and lay the well salted asparagus in a shallow pan.
Pour boiling water over them enough to cover, and use plastic wrap to cover the pan. Let them sit in the boiling water till just warm to the touch. Cut them (or not) into pieces as required.
They will be perfectly crisp tender for any application, such as salads or classic Risotto for example.
Do you have a favorite way with this wonderful spring veggie?