It is still asparagus season which means they can be turned into lovely sides to accompany any man meal.Most home chefs opt for just simple steaming yet there are a number of ways to prepare these verdant stalks.
Regular contributor Melissa CLark wrote about these ways in Wednesday's New York Times Food section. All of these methods bring out the veggie's sweet, earthy flavor. Ms. Clark has fallen for roasting them. Doing such actually brings out their flavor even more. Roasting caramelizes and sweetens the stalks while the tips get crisp.It's just simply roasting them anywhere between 375 to 450 degrees Farenheit, Use a good olive oil and then sprinkle with sea salt before throwing a pan of them into the oven.She adds a drizzle of yogurt or more olive oil. A sprinkle of fresh ground black pepper wouldn't;t go amiss here either. Chopped herbs or scallions can add more flavor along with a sprinkling of lemon zest or a squeeze of lemon juice. Another method she recommends is broiling This is similar to roasting however roasting surrounds the stalk with a gentle and even hear. Broiling full on blasts them until they are blackened on the outside, with a tender sweet interior. Since it has an intense flavor, she pairs the stalks with a pungent sauce, This is a simple miso glaze flavored with sake, mirin and sesame oil.
Pan searing is is another suggested method. here Ms. Clark cut the spears into bite sized pieces . She also pan toasted cashews, coconut flakes and sunflower seeds until they were fragrant.Bore adding the asparagus garlic is sauteed in a moisture of coconut and sesame oils.the asparagus bites are cooked for six to seven minutes. Soy sauce and lime juice are then added red pepper flakes. She suggests serving this over rice which would work the best or with a fried egg on top. It would also work well with air fried tofu cubes glazed in the same sauce as the asparagus. The third method is sauteing.She used butter for this to mellow out its grassiness and bring out the plant's sweetness. I would top this with sliced hard boiled egg and Parmesan cheese Piedmontese style but Ms. Clark mixes it with peas, mint Parmesan cheese and cream for a pasta primavera style dinner,Red pepper flakes can be added for zing and color too.
This is asparagus season. These are the different ways you can cook those amazing stalks. Try any of them for a fresh Springtime tate
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