Recipe By Keith Dresser
Published on September 4, 2024
This oft-overlooked technique results in silky, sweet-nutty spears.
Time
30 minYield
Serves 4Why This Recipe Works
Braising produces asparagus with a tender, silky texture and sweet, nutty flavor. To achieve consistently cooked spears, we eschewed the tradition of slow cooking in a minimal amount of liquid. Instead we vigorously simmered the vegetable in a copious amount of liquid. We also allowed the braising liquid to evaporate, leaving behind a light glaze that coated the asparagus. Finishing the dish with a small amount of acidity and fresh herbs accentuated the vegetable's sweet flavor.
Ingredients
1 pound thick asparagus
1 cup water
¼ cup chicken broth
2 tablespoons extra-virgin olive oil
¼ teaspoon table salt
¼ teaspoon grated lemon zest plus 1 teaspoon juice
2 teaspoons minced fresh chives, divided
Instructions
Cook along with these step-by-step instructions
- Trim bottom inch of asparagus spears; discard trimmings. Peel bottom two-thirds of spears until white flesh is exposed. Bring water, broth, oil, and salt to simmer in 12-inch skillet over high heat. Add asparagus in even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, until asparagus is tender and can be easily pierced with tip of paring knife, 8 to 10 minutes.Recipe TipThis recipe is best with asparagus spears that are at least ¾ inch thick.
- Remove lid and continue to cook, shaking and swirling skillet, until skillet is almost dry and asparagus is glazed, 1 to 3 minutes longer. Off heat, add lemon zest and juice and half of chives and toss to coat. Transfer asparagus to platter, sprinkle with remaining chives, season with salt to taste, and serve.
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