Tuesday, February 8, 2011
Spices and sauces add life to a dish but there are a few ingredients which taste the best if left by themselves. Asparagus has been called “the vegetable with a delicate flavor” and now I know what exactly it means. This particular vegetable has a flavor subtle enough to hold out on its own and yet a couple of additional ingredients or extra cooking time can ruin the balance.
Fresh asparagus – one bunch
Garlic sliced thinly – 4 cloves
Butter – 2 tsp
Water – 4 cups
Salt and pepper
Trim the asparagus and cut into long pieces. Bring the water to boil in a vessel, add salt and asparagus. Cook for 2 minutes and transfer the asparagus into a bowl filled with ice water. Take it out in 2 minutes, the asparagus is now blanched and ready to use.
Heat butter in a skillet and sauté garlic for about a minute. Add the asparagus, some more salt and pepper. Cook on high flame for 3 to 5 minutes. And that’s all it takes for the asparagus to turn into a delicious side dish from a plain green bunch lying in your fridge.
Since I did save on a lot of cooking time on this one, I compensated by adding on whole wheat pasta with fresh tomato and zesty brown rice with cilantro to the menu (recipes to follow soon). Now does this scream “HEALTHY” or what??
*Asparagus aids the human body in ‘cleansing and healing’.
*It is a low-calorie source of folate and potassium and high in antioxidants.
*Asparagus can be pickled and stored for several years.