The French Kitchen Cookbook by Patricia Wells

Author:Patricia Wells
Format: mobi, epub

THE SECRET: This dish offers a beautiful balance of sweet and acid. The shallots and vinegar, as well as the touch of caramel, are essential to creating a dish full of contrasting flavors.

NOTE: In our tests, we have preferred Dufour brand frozen puff pastry, available at most specialty supermarkets. See www.dufourpastrykitchens.com. Be sure to leave ample time for thawing frozen dough, at least 6 hours in the refrigerator.

PROVENÇAL LEMON-BRAISED ASPARAGUS

4 servings

I adore asparagus and feel that this elegant vegetable best expresses itself when braised, bringing out an almost smoky flavor. Asparagus is so regal that I insist it stand on its own with the tiniest embellishment—here, a touch of lemon juice and zest.

EQUIPMENT: A large skillet with a lid; 4 warmed dinner plates.

1 tablespoon lemon olive oil or extra-virgin olive oil

16 plump spears (about 2 pounds; 1 kg) fresh green asparagus, trimmed

1 teaspoon coarse sea salt

Several fresh or dried bay leaves

Grated zest and juice of 1 lemon, preferably organic

Candied lemon zest, preferably organic, finely chopped

Fleur de sel

1. In a skillet that is large enough to hold the asparagus in a single layer, combine the oil, asparagus, coarse salt, and bay leaves. Sprinkle with enough water to cover by about one-third. Cover. Cook over high heat just until the oil and water mixture begins to sizzle.

2. Reduce the heat to medium and braise the asparagus, turning the spears from time to time, just until they begin to brown in spots, 6 to 8 minutes. (The cooking time will depend upon the thickness of the asparagus.) Shower with the lemon zest and juice.

3. Remove and discard the bay leaves. Transfer 4 asparagus spears to each of the warmed dinner plates. Shower with bits of candied lemon zest and season lightly with fleur de sel. Serve immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.