Name: Braised Asparagus with Orange and Tarragon
Total time: 30 min
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 orange zest plus 1 tablespoon juice; 2 teaspoons minced fresh tarragon , divided

Why 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.

Before You Begin

This recipe is best with asparagus spears that are at least ¾ inch thick.

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.

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 orange zest and juice and half of tarragon and toss to coat. Transfer asparagus to platter, sprinkle with remaining tarragon, season with salt to taste, and serve.