BRAISED WHITE OR GREEN ASPARAGUS – This recipe offers a whole new spring temptation! If you cannot find white asparagus, use thick green asparagus stalks. If you are using white asparagus, peel off the outer skin, beginning with the leaves just under the tip, where grit may be hiding. Hold each stalk up to the light so you can be sure you’ve removed all of the tough skin. You may need to peel each stalk twice to be sure. Then, trim off the end of the stem.
– white or green asparagus (trimmed, and peeled if using white), water, fresh bay leaves, tarragon leaves, fresh thyme leaves, Sea salt and freshly ground white pepper, Chive blossoms – optional garnish, Chive blossoms – optional garnish, Sort the asparagus by thickness. ; Place the olive oil, the water, and the herbs in a large, heavy-bottomed skillet over medium-high heat and add the thickest asparagus stalks first. Turn the asparagus so it is coated with the oil and water mixture and when the water and oil come to a boil, reduce the heat to medium-low, cover, and cook the asparagus until it begins to turn tender, about 4 to5 minutes. Add the thinner asparagus stalks and tips, toss and stir gently so they are coated with the water and oil, then continue to cook until all of the asparagus is tender, an additional 4 minutes.; When the asparagus is nearly tender through, remove the cover and cook it, shaking the pan and stirring it, until any liquid in the pan evaporates. ; Just before the asparagus finishes cooking, mince the herbs. ; Remove the asparagus from the heat, add the herbs and season with salt and pepper then gently turn the asparagus so it is coated with the herbs and seasonings. Garnish with the chive blossoms and serve immediately.; – – First Course – Blog – Book – Featured – Life in France – Recipes – asparagus – bay leaf – France – French – salt – seasonal – thyme[/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.