BRAISED ASPARAGUS
This was a technique that my old mentor, Ken Oringer,
taught me at his restaurant Clio in Boston. I firmly
believed that army-green asparagus was a bad thing until
I tasted these tender, buttery spears. I’ve been a convert
ever since.
SERVES 4
2 tablespoons vegetable oil
1 pound asparagus, tough bottoms trimmed, stalks peeled
if desired
Kosher salt and freshly ground black pepper