VCE--Skillet Asparagus (with variations)

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Skillet Asparagus (with variations)

 

Recipe By :Vegetarian Cooking

for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : VCE -- Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds asparagus -- (to 3 lbs) trimmed

salt and freshly milled pepper

3 tablespoons unsalted butter or extra virgin olive oil -- (to 6 tbsp)

2 tablespoons finely chopped herbs -- (see note)

 

Put the asparagus in a large skillet of cold water with the tips going in

the same direction. Bring to a boil, add salt to taste, and simmer

uncovered until just tender when pierced with a knife, 8 to 10 minutes,

depending on size. Don't wait for a stalk to hang limply when you pick

it out of the water, for it will continue to cook. Set the asparagus on a

kitchen towel to drain for a minute, then transfer to a large platter. Dot

with butter or drizzle with olive oil, season with pepper, and scatter the

herbs over. Gently roll the stalks around to coat them, then wipe the edges

of the platter and serve.

 

VARIATIONS:

 

Asparagus with Salt, Pepper, and Lemon:

As austere as it sounds, it's perfectly delicious -- especially if you

can find thin-skinned perfumed Meyer lemons from California. Season cooked,

drained asparagus with salt and pepper and add a squeeze of fresh lemon

juice over the top just before serving.

 

Roasted

Asparagus: Roasted asparagus in a hot oven gives it a robust flavor and is

convenient when stove space is unavailable. Do this after the shine of the

new crop has worn off a little. Preheat the oven to 425ºF. Toss trimmed

asparagus in olive oil to coat lightly, season with salt and pepper, and set

in a shallow baking dish, no more than 2 stalks deep, with a few tablespoons

of water. Cover and bake 15 minutes. Uncover and continue baking until

tender when pierced with a knife, 10 to 15 minutes, depending on its size.

Serve on a platter or a bed of arugula greens with lemon wedges, thin

shavings of Parmesan, Garlic Mayonnaise (page 59) or Romesco Sauce (page

70).

 

Asparagus with Peanut Oil and Black Sesame

Seeds: Dress cooked asparagus with a few teaspoons of roasted peanut or

dark sesame oil and garnish with toasted black sesame seeds. Snipped garlic

chives, if you have them, are a nice touch, chopped cilantro is good

too.

 

Warm Asparagus Vinaigrette: Serve warm

asparagus dressed with a vinaigrette as a first-course salad or vegetable.

Shallot, Walnut Oil, Lemon, Herb, and Orange Vinaigrettes (pages 183-185)

are all good choices.

 

Asparagus Baked with Butter and

Parmesan: Preheat the oven to 375ºF. Simmer 2 pounds or more of trimmed

asparagus in a skillet until barely tender. Drain, then layer them in a

wide, shallow baking dish. Brown 4 tablespoons of butter (page 30), and

drizzle it over the asparagus following by a veil of freshly grated

Parmesan. Season with salt and pepper and bake until bubbling, 15 to 20

minutes. Serve hot with lemon wedges.

 

SAUCES AND SEASONINGS FOR ASPARAGUS:

 

Green Herb

Sauces, pages 55-57

Orange, Garlic, or Herb Mayonnaise, page

59

Beurre Blanc, page 50

Blossom Butter, page

51

Hoisin Sauce with Chili Paste and Tangerine Zest, page 73

 

Source:

" page 334 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 28 Calories; trace Fat (5.9% calories

from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable.

 

NOTES : Celebrate the first asparagus of the year with our finest extra virgin

olive

oil or pure, sweet butter and maybe a fresh spring herb, such as tarragon,

chervil, or a few hothouse basil leaves. This basic cooking method is used

in most of the following recipes.

Nutr. Assoc. : 0 0 0 0