I picked up this recipe from Alton Brown's fascinating travelogue, Feasting on Asphalt: the River Run. Somewhere in the Midwest he and his troupe came across a 'pick and pay' field of asparagus and that night his French cameraman prepared it this way. I concur with Mr. Brown that this is the best asparagus I've ever tasted.
Hardware:
Large saucepan or small stock pot, with lid
Steamer basket
small mixing bowl
balloon whisk
(optional) garlic press
Software:
1lb fresh asparagus, woody ends removed
2-3 cloves garlic
1 teaspoon kosher salt
2 tablespoons prepared mustard
juice of one lemon
1/4 cup good quality olive oil
Preparation:
Place your steamer basket in a pot with 3/4 inch of water and set to boil.
In a mixing bowl, crush the garlic and salt together until they form a paste. Add the lemon juice and mustard, whisk until combined. Slowly drizzle the olive oil into the mixture, whisking vigorously, until they form an emulsion.
Steam the asparagus for 3-5 minutes (depends on how thick the stalks are.)
Remove cooked asparagus to a serving bowl. Toss with vinagrette. Serve immediately!
Goes really well with steak (and if you're like me, you will find yourself using the remaining vinagrette in the bottom of the serving bowl as a steak sauce - yum!)
I was really impressed with Sydney's ability to help make this. She snapped off the ends of the asparagus stalks, mixed together ingredients, and insisted she could be careful enough to pour the oil into the vinagrette. I was skeptical but i shouldn't have been - she did perfect. Too bad she wouldn't try the final product :)
No comments:
Post a Comment