Web322K views 2 years ago Jacques Pépin gives us the lowdown on how to select and peel a perfect asparagus spear in preparation for this asparagus in foaming …
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WebAdd the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most …
WebHe begins by sharing Ragout of Asparagus with his friend and back-kitchen chef, David Shalleck, and explains the recipe in a step-by-step process. He goes on to …
WebPut butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add ½ cup water, cover, and bring to a simmer. Cook until the …
WebThis is the eleventh KQED Public Television cooking series with the man Julia Child called the best chef in America. Each episode of More Fast Food My Way begins with a super-fast, super-easy
WebTo peel your asparagus spears, make sure you keep them intact (no chopping or snapping). Hold them on a flat surface like a countertop or cutting board with …
WebEpisode 102: Fabulous Fins. Jacques Pépin September 23, 2011. Recipes: Cured Salmon in Molasses, Tuna Steaks with Tapenade Coating, Tuna Tartare …
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WebHeat a large saute pan over medium-high heat with olive oil and butter. Add the asparagus and coat in the cooking fat. Cover and cook until the asparagus are …
WebBlanch: Place trimmed asparagus in a skillet large enough to hold it without too much crowding and add enough salted water to cover by about 1/2 inch. Cover and …
In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter. Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking.
Here's how to avoid overcooking your asparagus. Allow plenty of extra spears for testing as you cook. No matter which cooking method you choose, the residual heat will continue cooking the asparagus. Remove it from the stove/grill/oven when it's almost done to your taste.
Ingredients 1 1 ½ pounds large or medium asparagus 2 6 tablespoons butter 3 Salt and pepper 4 2 tablespoons lemon juice 5 ½ teaspoon lemon zest 6 1 tablespoon snipped chives 7 1 tablespoon roughly chopped parsley or chervil 8 1 teaspoon chopped tarragon, plus more for garnish 9 1 tablespoon chopped dill, plus more for garnish (optional) More ...
Asparagus spears range in size from thicker than your thumb to thinner than a pencil; if your asparagus is on the thicker side, you might want to peel the woody stalks with a vegetable peeler. Some cooks also like to trim off the tiny leaves on the stems. But unless they're very spiky, you can leave them on.