Feel free to scoff at the sheer easiness of this recipe. It barely even qualifies as a recipe, really. Rather, it’s more of a presentation, a method of taking asparagus from the market to the table that I’ve been enamored with for over a year.
This is the revised content:
What makes it perfect is my love for sauteed, roasted, and grilled asparagus, especially when they are piping hot and evenly charred on the surface, offering a spectrum of textures. However, each of these cooking methods falls short in terms of timing. While roasted and grilled asparagus taste amazing when just off the flame, they tend to get soggy shortly afterward. Even though they remain good, the quality diminishes as time passes. On the other hand, if you choose to poach the asparagus and soak it in ice water, you can preserve its perfectly cooked, crispy-tender and striking green color for days.
This asparagus, cooked gently in water and chilled, patiently awaits your beck and call. When you’re ready, simply dump it on a plate. [No one writes recipes quite like Smitten Kitchen – or so they say.] Dress it with olive oil, lemon juice, crunchy sea salt, and red pepper flakes (I’m using them to add some spice). If you’re like us, you might have a small dollop of (gasp!) mayo on the side for dipping. However, if you’re not a fan of mayo (which you probably aren’t), you could opt for a creamy yogurt or sour cream sauce, a garlicky tahini dressing, or any other sauce that makes your asparagus happy. I can’t explain why this dish is so irresistible – I often leave it out in the late afternoon as a snack, and it’s gone within half an hour! Perhaps it’s witchcraft, or maybe it’s just that good.
There are more than seven billion people on this planet.
Asparagus.
Spring
Before
6 months ago: Traditional Dinner Rolls
1 year ago: Galette with Spring Asparagus
2 years ago: Cabbage Roast Chicken with Chicken Fat
3 years ago: Cannellini Aglio e Olio
4 years ago: Fig Newtons and Crunchy Tofu Pad Thai.
5 years ago: Granola Bark
6 years ago: Potato Pizza, Even Better – Caramelized Brown Sugar Oranges with Yogurt
7 years ago: The Importance of Toasting Your Nuts and an Exceptional Avocado-Cucumber Salad
8 years ago: Coconut macaroons with dark chocolate and baked eggs with spinach and mushrooms.
9 years ago: Toast with smashed eggs and spinach and Bee Sting cake.
10 years ago: Mushroom quiche with over-the-top fillings and banana bread crepe cake with butterscotch.
11 years ago: Tart with Blackberry and Coconut Macaroons
12 years ago: Torte with Baked Kale Chips and Almond Macaroons Topped with Chocolate Frosting
13 years ago: Crostini with Artichoke and Olive Plus Crackers with Chocolate Caramel
Spring Panzanella and Lemon Yogurt Anything Cake were featured 14 years ago, while Arborio Rice Pudding and Gnocchi with a Grater were on the menu 15 years ago.
Asparagus Snack
Yields: 2-4 servings
Preparation time: 10 minutes
Source: Adapted from Smitten Kitchen
Ingredients:
1 pound fresh asparagus, woody ends removed
Olive oil
1 lemon, cut in half
Flaky sea salt
Red pepper flakes
1-2 tablespoons of mayonnaise or a different dressing
After boiling the asparagus, place the spears on a large kitchen towel that can absorb moisture. Roll them up in the towel similar to a cinnamon roll, then grasp the sides of the rolled-up towel to hold it tight while shaking it vigorously several times. This will rid the asparagus of any excess water. Release the asparagus from the towel and you can either chill it in the refrigerator for up to 2 days or prepare it for snacking immediately.
Place the asparagus on a sizable dish and generously pour olive oil, juice from the first half of the lemon, flaky sea salt, and pepper flakes over it. Put the dressing in a small container on the side and keep the second half of the lemon on the dish in case the spears require more juice. Take the spears, dip them to your heart’s desire, or until they vanish, whichever comes first.
