emerald green with a hearty crunch and raw freshness in the
center was not worth gracing their lips. I call BS on them.
Indeed, I’d take a nice pot of rib-sticking green beans
stewed with bacon grease until completely-tender-
bordering-on-mushy any day over their crunchy sautéed
counterpart. OK, perhaps that’s going a bit too far, but in the
winter? No side dish could be better. Ditto for asparagus.
The recipe below is my absolute favorite way to prepare
asparagus, but one that was looked down upon for many
years. Why would you want to eat drab green vegetables?
people would ask. Because they taste as awesome as
MacGyver was cool, that’s why. I sear my stalks in a bit of
oil first to develop flavor, then deglaze the pan with water or
stock, add a big knob of butter, put a lid on the whole thing,
and let the asparagus cook in the liquid as it reduces. By the
time the stalks are tender, your stock and butter will have
emulsified into a slick, stalk-coating sauce that adds richness
and sweet flavor to each bite. It’s awesome.
nandana
(Nandana)
#1