In spring, my fancy turns to asparagus — thick, gorgeous green stems that take so well to grilling or roasting to bring out their natural grassy sweetness.
Timing can be tricky, though. Cook them a minute too long and they are ruined by limpness. Cook them a minute under and they are dreadfully woody. Sous vide to the rescue.
Preparing asparagus with a precision cooker ensures perfectly tender spears through and through. This recipe couldn’t be simpler. It’s designed that way to let the flavor of the asparagus shine through. It’s just asparagus poached gently with butter and salt, then garnished with a chiffonade of fresh mint leaves.
But like so much in life, less is often more. The inherent sweetness of the asparagus is amplified all on its own. The butter adds a subtle luxuriousness without being overwhelmingly rich. And the mint gives a cool kiss of gentle freshness.
Asparagus season is all too brief, so enjoy while you can get this true taste of spring.
See original recipe: https://recipes.anovaculinary...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 2 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 287.8mg | 10 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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