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~ Perfect Shallow-Poached Fresh Asparagus Spears ~

IMG_2061Technically known as shallow poaching and sometimes referred to as skillet poaching, this is the easiest way to cook fresh asparagus spears.  As it turns out, a small amount of gently or barely simmering salted water in a wide-bottomed skillet is a great way to quickly control the heat of the water, which, in turn, makes it very easy to efficiently yield vibrant green asparagus spears of any thickness that are cooked to your liking:  crunch-tender blanched to fully-cooked fork-tender.

IMG_1940I won't lie, my recipe for ~ Amazingly-Lemony & Perfectly-Roasted Asparagus ~ is, generally speaking, my favorite way to serve asparagus.  There's just something about the high, dry heat of the oven that elevates its flavor and texture. That said, when gently poached on the stovetop, crunch-tender or fully-cooked asparagus has its place in my food world too.   When it's blanched then shocked in cold water, crunch tender asparagus is perfect to add to salad and dressed with a lemony vinaigrette.  When it's fully-cooked and fork-tender, it's marvelous drizzled with an easy-to-make blender hollandaise or blender béarnaise sauce.  Whether you choose to oven-roast or stovetop poach this versatile veggie, it is always ready to eat in ten or less minutes.

1 skillet w/a (glass) lid + 3/4"-1" water + 2 teaspoons salt. 

IMG_2037The most important thing to know about this process is:  do not overcrowd the skillet with asparagus and do your best to add spears of realtively-even thickness to the simmering water -- common sense says that skinny spears cook faster than fat spears.  Typically, depending on the desired degree of doneness, thin asparagus bathe in the water for 1-2 minutes, average asparagus take 3-4 minutes, and the fatsos take 5-6 minutes.  Past 3, 4, or 6 minutes respectively, be forewarned that asparagus will go IMG_2073from fully-cooked and vibrant green to overcooked and dull green very quickly.   Covering the skillet with a lid during the poaching process is highly recommended, as it bathes the stalks in steam as well as water, and, you have a glass lid that fits your skillet, use it, as it allows you to keep an eye on the entire process. Prior to cooking medium or thick asparagus, for a prettier presentation, use a vegetable peeler to quickly peel the skin from the lower 2"-3" of each spear.

Skinny = 1-2 minutes.  Average = 3-4 minutes.  Fat = 5-6 minutes.

IMG_203612-16 ounces asparagus, trimmed of woody stalk ends, about 24-32 spears after trimming trimmed of woody stalk ends, peeled or unpeeled

4-6  cups water

2  teaspoons sea salt

4  tablespoons salted butter

2  tablespoons lemon-infused olive oil

freshly ground sea salt and peppercorn blend

blender hollandaise or blender béarnaise sauce (optional)

~ IMG_2034 IMG_2034 IMG_2034 IMG_2034 IMG_2034 IMG_2034 IMG_2034 IMG_2034Step 1.  In  3 1/2-quart chef's pan or deep skillet place 3/4"-1" of water.  Add 2 teaspoons sea salt and bring to a boil over high heat.  Adjust heat to the gentlest simmer you can.  Add the asparagus to the pan and cover.  Cook the asparagus to desired degree of doneness:  1-2 minutes for skinny asparagus, 3-4 minutes for average asparagus, or 5-6 minutes for fat asparagus.  Remove from heat and drain water from pan and return pan of asparagus to still hot stovetop.  Add the salted butter, lemon-infused olive oil, and, a generous grinding of sea salt and peppercorn blend (about 10-15 grinds each).  Serve immediately.

Serve ASAP drizzled w/optional hollandaise or béarnaise sauce:

IMG_2064How to Shallow-Poach Asparagus Spears Perfectly:  Recipe yields instructions to perfectly poach fresh asparagus spears of any thickness to the desired degree of doneness. 

Special Equipment List: cutting board; chef's knife; vegetable peeler (0ptional); 3 1/2-quart chef's pan w/straight deep sides & (glass) lid or deep skillet w/(glass) lid

IMG_1895Cook's Note:  When it comes to cooking asparagus via any method, freshness always matters more than thickness, and, even the best asparagus recipes are subject to failure if this delicate vegetable isn't treated with care. ~ Choosing, Prepping and Storing Amazing Asparagus ~ is a must read for anyone who's looking to get acquainted with this seasonal but very versatile vegetable.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


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