It is spring, when thoughts of a young man turn to two things!; the other is the food delicious fresh asparagus! This is an easy way to cook this delicious spring vegetable, and NO we will not whiten first. Why uppercase? Well, Day 1 of cooking vegetables in most old culinary school Academies begins with a lecture on how and why blanch vegetables. It is salted boiling water, cook until tender crisp "shock" in the icy water ... or die. These old-time Chiefs really like boiled vegetables before using them in various recipes. Now I'm not saying never do. For many things such as green beans, it is a great idea. But, I mean do not always do it for all the fresh vegetables -. Particularly beautiful spring asparagus What you will see in this video recipe is closer to what you get if you toast raw asparagus and sprinkled on a pleasant lemon, balsamic vinaigrette. But we're not grilling. We will just pan-sear raw spears in a very hot pan until they just begin to get tender. Then we'll wrap them in paper tight with our dressing room, and wait 5 minutes for residual heat finishes the cooking process, and asparagus are completely "favorized" (I am trying to invent new words I can get one in the dictionary like Stephen Colbert - are you kidding)
This is a magical time for cooking asparagus "truthiness?";?. if undercooked, they are bitter if overcooked, they are soft and fibrous, but if cooked until just tender ... they are sweet and absolutely sensual. Did I just say asparagus was sensual? It must be spring. Enjoy
* Note: I say at the end of the clip when the asparagus is wrapped in the sheet, to "throw" the midway. What I wanted was to put the bundle of sheets after a few minutes, so that the dressing is re-distributed. Do not open the foil and mix or you will lose heat. This note will made more sense if you've seen the clip
Ingredients:
1 bouquet garni and washed asparagus
1 lemon , juiced
2 tbl olive oil
2 tbl balsamic vinegar
salt and pepper to taste
shaved Parmesan cheese up
