Asparagus can be enjoyed with minimal cooking techniques that highlight its natural flavors. Author Ben Lippett emphasizes the importance of pairing asparagus with rich, fragrant, acidic, and salty elements rather than complicating its preparation. Instead of traditional sauces, novel ideas include using Kewpie mayonnaise and pickled ginger or pairing blistered asparagus with chickpeas and a fresh salsa verde. Renowned chefs suggest inventive methods such as using tea to infuse flavor while steaming. Ultimately, the article showcases ways to enhance asparagus while keeping its essence intact, making it a versatile ingredient for all seasons.
Instead of a gribiche-style sauce, sub in Kewpie (Japanese mayo), pickled ginger, chives, sesame seeds and frozen peas to make a spoonable condiment.
Make a salsa verde with loads of mint, basil, parsley, capers and dijon mustard, then blister chopped asparagus in a very hot frying pan.
Scully steams his spears to keep them super-sweet, then adds some tea to the boiling water to infuse the asparagus with extra flavour.
Cook little bundles of asparagus in a very hot oven till molten, then finish with a kick of acidity and seasoning.
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