J – I love braising …
of course, I’m always lobbying for some meat in the dish. Not in the Spring or Summer! I have been reminded more than once of the incongruity of eating a rich, heavy braised dish on a hot day. What to do? Fortunately, I’ve been rediscovering Patricia Wells.
Naturally, since she’s spent most of the last four decades in France. Just got her Vegetable Harvest book (in English, of course). Nice.
No surprise … a braised dish with asparagus. How cool. How simple.
This is a dish where less is truly more. I couldn’t believe how easy it was. There must be something more to do, I thought.
| Herb Week: Asparagus Braised with Rosemary and Bay Leaves |
Recipe type: Sides
Author: Jim
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
- 1 pound asparagus spears, woody part trimmed off
- 1 Tbsp extra-virgin olive oil
- 1 tsp salt
- 3 sprigs rosemary
- 3 bay leaves
- enough water to cover ⅓ of the asparagus
Instructions
- In a skillet large enough to hold the asparagus in a single layer, combine oil, asparagus, salt, rosemary and bay leaves. Sprinkle in the water, enough to cover the asparagus by about ⅓. Cover.
- Cook on high heat until the oil and water mixture begins to sizzle. About 30 seconds.
- Reduce the heat to medium and braise the asparagus. Turn occasionally.
- Leave the lid ajar. By the time the asparagus is tender, the liquid should have cooked off.
- Cook just until the vegetables begin to brown spots on them. 8 to 10 minutes.
- Serve immediately.
- Enjoy!
Nope. It’s quite magical what a little oil, herbs and water can do when you apply heat.
Delicious. Thanks, Patricia.