Les Asperges Braisées

This recipes offers a whole new spring temptation! If you cannot find white asparagus, use thick green asparagus stalks.

2 tablespoons (30ml) extra-virgin olive oil

½ cup (125ml) water

1 large clove garlic, green germ removed, cut in thin strips

Several sprigs fresh thyme

2 pounds (1kg) white asparagus, peeled and trimmed

Sea Salt and freshly ground white pepper

About 2 teaspoons pistachio oil

Chervil sprigs – optional garnish

  1. Place the olive oil, the water, and the garlic in a large, heavy-bottomed skillet over medium-high heat and add the asparagus. 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 is tender, turning it from time to time so that it cooks evenly and turns golden, 8 to 10 minutes.
  2. 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. Remove from the heat, season with salt and pepper and transfer the asparagus to a serving dish. Garnish with the pistachio oil and the chervil and serve immediately.

4 to 6 servings

20 Responses

    1. Braising is the best for vegetables, I think, and so much better for asparagus than boiling in water, even though that is the classic method.

      1. I learned it from an Italian friend & much prefer it to boiling… so delicious with fresh herbs!

      2. I’m incredibly lucky to be able to get fresh local walnut oil here & use it often, what luxury!

          1. I live in NW Switzerland near the Jura hills & friends gather their walnuts, we have shelling bees & then the nuts are taken to the local oil mills to be pressed. The best-known local mill is the Moulin de Severy which I visit 2-3 times a year.

          2. Sounds so wonderful, Chris! I love the Jura…haven’t been in a long while, but my memories are clear…great hiking.

  1. Great! Just braised mine from Le Neubourg market´ elder ladies family production but added no water…. Îll try your way tomorrow with the other bundle. Thanks. Best way to keep vitamines and taste.
    May be more difficult with the big fat ones from Loire valley though…

    1. Guy, Cut the fat ones in half; that’s what this recipe is great for because it accommodates all thicknesses.

  2. Sounds divine!! Karl raves about white asparagus. I have never had the opportunity to enjoy it. Is the flavor unusual?

    1. Barbara, It is sweeter than green, with a slightly but very pleasant bitter aftertaste, absolutely wonderful!

  3. I am in line to read your new book. Four or maybe more copies on order here for the libraries in Vancouver, BC., Canada. So looking forward to it and am happy each time I receive an email about your latest post.
    susan edwards

  4. White asparagus – what a treat! I love the pistachio oil addition, too. I bet a big bowl of your braised asparagus with a poached egg would make a delicious lazy meal.

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