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RECIPE

Serves 2

A CookTale

Cathie purchased jumbo Asparagus at Adam’s FairAcre Farm in Kingston, NY. Last evening they taught us a lesson. From here on out, it’s jumbo Asparagus or forget-about-it. Can’t understand why it took us this long? Because of their girth, they were simmered in salted water for 10 minutes, drained and doused with EVOO. What a treat.

INGREDIENTS

A bundle of Asparagus (jumbos)
Kosher Salt & Black Pepper (to taste)
1 TB of EVOO
1/4 cup of Parsley (chopped, flat leaf preferred)

METHOD

1. Heat a large deep sided pan of salted water to a simmer.

2. With a vegetable peeler, remove the skin from each stalk. Immerse them in the simmering water & cook for 10 minutes or until a paring knife easily penetrates the stalk.

3. Drain on paper towels, add to a platter & liberally douse with Salt, Pepper & EVOO. Sprinkle on the chopped Parsley.

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