Today my CSA box had asparagus in it.
Huzzah!
I love asparagus. My best friends mom grew it in large quantity for years and I got used to being able to go out and pick some at any old time during the spring.
I was impressed by Mariam’s reaction to hers so I moved it up on my list
I’m lucky enough to have a large cast iron skillet. Mostly I cook in cast iron so I felt good about being able to do a single layer for the browning portion of this recipe.
For the stock I had some vegetarian “chicken” base. I like this one quite a bit because it’s so salty.
A ton of butter here.
Because I’m used to cooking asparagus I was curious to feel out some of his different takes.
Once I saw all this butter I knew the family would like it.
I’m often very bare bones when I make mine but frying in salt and pepper oil and then soaking in butter and sock made this the richest (by far) version I’ve ever had.
My lemon was both very juicy and very lemony.
I plated it up and had everyone give it a taste.
They loved it.
Great job Food Lab.
This was a quick, rich, and timely try.
Comments
Post a Comment