You might be totally invited to roll your eyes on the simplicity of this recipe. It’s not even a recipe. It’s extra like a plating, a manner of getting asparagus from market to desk that I’ve been hooked on for over a yr.

snacky asparagus-2

Right here’s what makes it excellent: I really like sauteed, roasted, and grilled asparagus, particularly when the spears are scorching sizzling and have crackly, charred spots, a mixture of textures. However every of those strategies has a tiny flaw, and that’s timing. Roasted and grilled asparagus are superb piping sizzling off the flame, however shortly after are a bit soggy. Nonetheless good, positive, however it goes additional downhill the longer you wait to eat it. Poaching asparagus and popping it in an ice water tub preserves this perfectly-cooked, crisp-tender, shiny inexperienced second in time… for days.

snacky asparagus-3

This poached, cooled asparagus waits patiently till you’re prepared for it and when you’re… you simply dump it on a plate. [“Nobody writes recipes quite like the Smitten Kitchen!” said nobody, today at least.] Drizzle it with olive oil, lemon juice, crunchy sea salt, and pink pepper flakes (I’m utilizing these) to style and, for those who’re us, you’ve gotten a small puddle of (gasp!) mayo on the aspect for dipping, however for those who hate mayo, and also you’re about to inform me you do, you might additionally use a lemony or garlicky bitter cream or yogurt sauce too, or a lemony tahini dressing, or actually any dressing that makes your asparagus sing. What I can not clarify is why that is so inhalable — I usually make it and go away it within the late afternoon partly with an eye fixed in the direction of dinner prep, partly so anybody house can have one thing to graze on, and it simply vanishes. Chilly, boiled asparagus! Gone in half-hour! It’s both wizardry or simply objectively good and I’d be nice with both.


6 months in the past: Outdated-Faculty Dinner Rolls
1 yr in the past: Spring Asparagus Galette
2 years in the past: Roast Rooster with Schmaltzy Cabbage
3 years in the past: Cannelli Aglio e Olio
4 yr in the past: Fig Newtons and Cripsy Tofu Pad Thai
5 years in the past: Granola Bark
6 years in the past: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Higher
7 years in the past: Why You Ought to At all times Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
8 years in the past: Darkish Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
9 years in the past: Spinach and Smashed Egg Toast and Bee Sting Cake
10 years in the past: Over-the-High Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
11 years in the past: Blackberry and Coconut Macaroon Tart
12 years in the past: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
13 years in the past: Artichoke-Olive Crostini and Chocolate Caramel Crackers
14 years in the past: Spring Panzanella and Lemon Yogurt Something Cake
15 years in the past: Arborio Rice Pudding and Gnocchi with a Grater

snacky asparagus-5

Snacky Asparagus

  • 1 pound contemporary asparagus, woody ends trimmed or snapped
  • Olive oil
  • 1 lemon, halved
  • Flaky sea salt
  • Purple pepper flakes
  • 1 to 2 tablespoons mayo or one other dressing
Carry a couple of inches of salted water to boil and have prepared tongs or a spider/slotted spoon and an enormous bowl of ice water. Boil your asparagus for wherever from 1 to three minutes, relying on thickness. [1 minute for super-skinny pencil asparagus; 3 minutes for thick spears; when in doubt, or when it looks like the ones you see here, I default to 90 seconds.] Scoop the asparagus from the boiling water and drop it instantly into the ice water. Go away it there till the asparagus is totally cool, about 1 to 2 minutes.

Drain the asparagus and prepare the spears on a big, absorbent kitchen towel. Roll them up within the towel (like a cinnamon roll), seize the edges of the towel cigar to carry it closed when you shake it vigorously a bunch of occasions, permitting the entire extra water to wick off. Free the dried asparagus from the towel and now you can chill it within the fridge for two days, till you’re able to eat it, or get it prepared for snacking proper now.

Prepare the asparagus on a big plate and drizzle generously with olive oil, the juice of the primary half of the lemon, flaky sea salt, and pepper flakes. Put the dressing in a tiny bowl off to the aspect and have the second half of the lemon on the plate if the spears want extra. Seize and dip spears to your stomach’s content material, or till the spears disappear, whichever occurs first.