Friday, February 14, 2014
Fresh asparagus is making it's debut here in the southwest. These bright green stalks packaged in small tight bunches are one of my favorites. I had bookmarked this recipe from the cookbook "Plenty", by Yotam Ottolenghi a year or so ago and decided to give it a go. It's is a fairly simple recipe that depends on the quality of the vegetable itself. The asparagus is cooked until just tender and then drizzled with olive oil. Served topped with grated eggs, capers and some roughly chopped tarragon and you have the beginnings of a great meal.
2 bunches of medium asparagus
2 tablespoons good - quality olive oil
2 teaspoons small capers, drained
1 teaspoon Malden sea salt
1 teaspoon Tarragon (chopped)
Soft boil eggs, then immerse in a bowl of ice and water. Let cool. Peel the eggs and grate on a coarse cheese grater.
Bend the asparagus until the tough ends snap off, discarding the ends. Place spears in a large pot of boiling water and cook for 3 minutes or until just tender. It may take slightly longer depending on the thickness of the stalks.
Drain and place on serving platter. Drizzle the oil over the asparagus and sprinkle with the capers. Top with grated egg, staying close to the center of the stalks so that the tips and bases remain visible. Spoon the capers over the spears. Top with salt, black pepper and chopped Tarragon. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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