Hollandaise sauce is an emulsion, which feels like the place where science and magic intersect. Ridiculously, game-changingly delicious.(I learned that method in culinary school and persisted with it at home for quite a few years, but it's truly unnecessary when making hollandaise in human quantities in your own kitchen.) It's silky and luxurious and indistinguishable from hollandaise made using the classic, notoriously finicky method. Immersion blender hollandaise sauce is almost too good to be true. My only change is to not use onion powder, which seems unnecessary.Why we love this recipe, and why it works The trick is the get the asparagus crispy on the end and soft in the middle. We love this recipe! My Italian husband said it was the best asparagus preparation he had ever had. This recipe was quick & easy, used simple ingredients, and the asparagus was an incredibly tasty part of our Easter meal! I hadn't prepared asparagus in a while, but never roasted. Nonetheless my husband and I ate the entire dish! The roasting time for the thins asparagus spears is much less than 8-10 mins. Way too garlicky (although I hadn't thought such a state really existed). A good variation: sub toasted sesame oil for EVOO. What could be easier? We never tire of this. Roast 5 mins, turn spears over, roast 5 mins more. 400 degree oven, foil lined sheet pan, arranged asparagus, spray with EVOO from Misto, sprinkle with garlic salt and fresh ground black pepper. Bright Green, easy and delicious!īeen making a variation of this for years.a go to side when asparagus is in season. I just made this for our Easter Dinner and they were delicious! Never simmered parsley before, but cooking created a very fragrant oil. Everyone loved it at Easter dinner, even non-asparagus types. Pre-cooking in the oil before drizzling on the asparagus seems to take the bite out of the garlic. Simply delicious! Don't be afraid of the amount of garlic. The asparagus doesn't have the bitter taste that i associate with asparagus. The recipe has just the right amount of garlic. Made this for a Passover seder and it was a big hit! I'm not a big fan of asparagus, but I loved it too. The garlic and shallots will cook along with the asparagus. I also use half the garlic and add a chopped shallot or some red onion rather than onion powder. This can be greatly silmplified by just tossing all of the ongredients together (with half the amount of olive oil) on a baking sheet and roasting. Both are great choices for asparagus lovers! I would give a slight edge to the roasted asparagus with balsamic and parmesan, but the rest of my family prefers this one. Used a tablespoon of finely minced fresh onion instead of onion powder.added a nice touch.yum This came out perfect following the directions! Thank you! Wow, how could something so simple be so good? I also used this on fresh broccoli and cooked them at the same time/rate and both were great! This is the MOST delicious recipe I have ever made for cooking asparagus! I will make it over and over and over! Not sure why, but this was delicious and so simple! Not sure why this tasted so amazing! It was simple, but maybe it was the onion powder that put this over the top. Larger spears will also need about 3 to 5 more minutes cooking time.Įditor’s note: This recipe was originally published in Passover by Design by Susie Fishbein and first appeared on Epicurious in February 2011. If you can only get your hands on thicker spears, slice off the pale woody ends from the whole bunch of asparagus (where the stalks turns from white to green) with a chef’s knife and use a vegetable peeler to shave the surface layer of each spear from about halfway up the stalk to the bottom. Worried about tough or stringy spears? This recipe calls for thin asparagus, which tends to be quite tender and delicate and usually requires less trimming than larger asparagus stalks. Infusing the oil first allows those aromatics to fully bond with the asparagus during the short cook time. Why is this simple recipe such a standout? Before you slide it into the oven, the fresh asparagus spears get tossed in warmed olive oil that’s flavored with fragrant minced garlic, onion powder, and chopped fresh parsley. The elegant side dish cooks in the oven for just eight minutes and emerges tender, vibrantly hued, and full of flavor. The real appeal, though? It’s incredibly easy. This roasted asparagus recipe complements almost any dish you choose to prepare alongside it ( salmon, chicken, lamb, risotto, you name it).
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