Slow-Cooked Asparagus (with Cream Sauce)
(featured on Inn Cuisine, adapted from Food & Wine, April 2003)
* 2 bunches fresh asparagus (about 24 thick asparagus spears or 1 & 1/2 pounds) rinsed and trimmed
* 1/4 cup extra virgin olive oil
* 1/4 teaspoon granulated sugar
* salt, to taste
* 1 tarragon sprig (may substitute equivalent amount dried tarragon leaves)
* 12 salted capers
* 2 tablespoons mayonnaise
* 2 tablespoons heavy cream
* approximately 2 feet, unbleached parchment paper
Preheat oven to 175 degrees F. Spread parchment paper across a large baking sheet (a jelly roll pan works nicely and will contain any leakage). Arrange asparagus spears in a neat, even pile on center of parchment paper. Drizzle the olive oil over the top; sprinkle with sugar and salt; top with tarragon. Carefully fold parchment paper up and over the top of spears, wrapping downward and tucking ends under themselves to form a tight package. Secure with kitchen string if needed.
Bake asparagus at 175 degrees F for 1 & 1/2 to 2 hours, or until asparagus is tender to the touch when pressed through the parchment. While asparagus is baking, soak capers in water for 1-2 hours; pat dry and coarsely chop. In a small bowl, combine mayonnaise, heavy cream and chopped capers, stirring until thoroughly combined. Season with salt to taste. When asparagus is fully cooked, carefully cut through the parchment wrapper and transfer asparagus to a serving plate or platter. Mix remaining cooking juices from parchment with the mayonnaise-cream sauce, stirring to combine. Pour sauce over warm asparagus and serve at once.
Read more: http://inncuisine.com/scrumptious-sides/the-bountiful-kitchen-cooking-inn-style-with-local-sustainable-foods-recipe-slow-cooked-asparagus-with-cream-sauce/#ixzz0EZ8N1zI2&B
(featured on Inn Cuisine, adapted from Food & Wine, April 2003)
* 2 bunches fresh asparagus (about 24 thick asparagus spears or 1 & 1/2 pounds) rinsed and trimmed
* 1/4 cup extra virgin olive oil
* 1/4 teaspoon granulated sugar
* salt, to taste
* 1 tarragon sprig (may substitute equivalent amount dried tarragon leaves)
* 12 salted capers
* 2 tablespoons mayonnaise
* 2 tablespoons heavy cream
* approximately 2 feet, unbleached parchment paper
Preheat oven to 175 degrees F. Spread parchment paper across a large baking sheet (a jelly roll pan works nicely and will contain any leakage). Arrange asparagus spears in a neat, even pile on center of parchment paper. Drizzle the olive oil over the top; sprinkle with sugar and salt; top with tarragon. Carefully fold parchment paper up and over the top of spears, wrapping downward and tucking ends under themselves to form a tight package. Secure with kitchen string if needed.
Bake asparagus at 175 degrees F for 1 & 1/2 to 2 hours, or until asparagus is tender to the touch when pressed through the parchment. While asparagus is baking, soak capers in water for 1-2 hours; pat dry and coarsely chop. In a small bowl, combine mayonnaise, heavy cream and chopped capers, stirring until thoroughly combined. Season with salt to taste. When asparagus is fully cooked, carefully cut through the parchment wrapper and transfer asparagus to a serving plate or platter. Mix remaining cooking juices from parchment with the mayonnaise-cream sauce, stirring to combine. Pour sauce over warm asparagus and serve at once.
Read more: http://inncuisine.com/scrumptious-sides/the-bountiful-kitchen-cooking-inn-style-with-local-sustainable-foods-recipe-slow-cooked-asparagus-with-cream-sauce/#ixzz0EZ8N1zI2&B