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
- 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.
- 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
