Place in single layer on rimmed baking sheet and drizzle with olive oil. If stalks of the asparagus are thick, peel them with a swivel bladed peeler. (Photo by Curt Norris)Ģ 1/2 pounds asparagus, about 30 large, tough bottom portion cut off or snapped off and discardedįor serving: 2 lemons cut in wedges PROCEDUREĢ. Source: Adapted from “How to Grill” by Steven Raichlen (Workman, $24.95) Parmesan Roasted Asparagus is a delicious dish and easy to make. Sprinkle with sesame seeds, pepper, and a smidgen of coarse salt. Grill about 3 minutes on each side or until crisp-tender (I close lid for best results on my barbecue and once cooked, I return grilled asparagus to the same rimmed baking sheet to sit in any residual soy mixture). Combine soy sauce, sesame oil, and garlic brush over asparagus rafts. You can use one or two skewers or toothpicks per “raft.” Repeat procedure with remaining asparagus spears.ģ. Thread 3 or 4 spears on skewers or long toothpicks horizontally through spears. Arrange 3 to 4 asparagus spears side by side on rimmed baking sheet. Snap off (or cut off) tough ends of asparagus. I am a big fan of toasted sesame seeds and generally use more than the recommended 1 tablespoon. Shake handle to rotate seeds as they lightly brown keep an eye on them. Short slender bamboo skewers or long wooden toothpicksĢ tablespoons roasted Asian-style sesame oilġ tablespoon toasted sesame seeds, see cook’s notesĭash of salt and freshly ground black pepperĬook’s notes: To toast sesame seeds, place a plate next to stove. (Photo by Cathy Thomas)ġ6 to 20 plump asparagus spears (about 1 pound) Source: Adapted from Chef-Restauranteur Geoffrey Zakarian, Food Network Asparagus “rafts,” made by joining spears together with small bamboo skewers or large toothpicks, are then cooked on a charcoal or gas grill. Top with spoonful of sour cream or crème fraiche, crispy pancetta, and chives. Ladle into bowls (shallow bowls work best to show off sour cream - it will sink in a deep bowl). Adjust the salt and pepper as necessary.ģ. Add more broth if needed to achieve desired consistency. Transfer the contents in batches to a food processor and process until pureed. Lower heat and simmer until the asparagus is tender, about 15 minutes.Ģ. Bring the mixture to a boil on high heat. Once soft, about 5 minutes, add broth, bread and tarragon. Lower heat to medium and add onions, shallots and garlic. Remove the pancetta from the pan with slotted spoon and set aside on paper towel lined plate. In a 5-quart or 6-quart Dutch oven, cook pancetta with the olive oil until crispy and fully rendered on medium-high heat, about 4 minutes. Garnish: Crème fraiche or sour cream PROCEDUREġ.
How to cook asparagus plus#
Salt and freshly ground black pepper to tasteĤ cups chicken broth, plus more if neededġ cup pieces of white country bread, crust removedĢ teaspoons chopped fresh tarragon leavesĢ cups 1-inch long pieces fresh trimmed asparagus, about 1 bunch (Photo by Cathy Thoomas)Īsparagus Soup with Pancetta and Fresh Tarragon Here are three recipes that showcase fresh asparagus - one roasted, one grilled, and one simmered to make a delicious soup: Asparagus Soup with Pancetta and Fresh Tarragon is just one way of enjoying the delicious speared vegetable. I prefer asparagus either quickly blanched in boiling salted water or coated with olive oil and either grilled on the barbecue or roasted until the tips are caramelized, roasting it in a 400-degree oven on a rimmed baking sheet. Almost everyone agrees that the result should be tender-crisp and bright green, not limp. The debate heats up again over the proper cooking technique. Refrigerate, unwashed, in a plastic bag and plan on using them within 3 days.
Choose stalks that are about the same size for even cooking. Recipes: Asparagus is tasty, but what’s the best way to cook it? – Orange County Register Close MenuĬhoose stalks with tips that are closed and compact partially opened or mushy tips are a sign of aging or mishandling.
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