The first recipe we have all made! Missy and Mariam both seemed to enjoy this one so I was excited. And I love asparagus.
Somewhere in the book Kenji goes into why you should cut the ends off of asparagus instead of snapping. I've grown up snapping but also realized, like he explains, that you can make it snap anywhere and not just where the stalky bit ends.
So I cut off the ends.
Throw in a pan with some hot oil.
Season and let it brown without moving it. Then shake it and let it sit again.
Then add in stock and butter. Cover immediately.
Cook for 7 minutes and glaze should form. I wish I had left it uncovered because this glaze did not form.
Finish with a squeeze of lemon.
It was delicious. The asparagus melts in your mouth.
I just wouldn't cover it next time.
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