Citrus Asparagus with Herbs & Garlic
Chiffonade: is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 1.5 lbs jumbo asparagus
- Zest and juice of 2 large lemons
- Zest of 1 large orange
- 2 cloves garlic, roughly chopped
- 2 T basil, cut into chiffonade
- 2 T Italian parsely, finely chopped
- 2 T mint, cut into chiffonade
- 1/4 cup extra virgin olive oil
- 1 T coarse sea salt
Instructions
- Snap off the fibrous bottom part of each stalk of asparagus (it will break off naturally where it becomes tough, provided that you grasp the very bottom of the woody stalk with your fingertips).
- Bring 4 quarts of water to a boil in a large pot, and add 3 tablespoons salt. Set up an ice bath next to the stove-top.
- Drop the asparagus into the boiling water and cook until crisp-tender, about 1-2 minutes. Remove and immediately submerge in the ice bath to cool for 5 minutes, moving the stalks frequently to be sure no hot spots remain; add more ice if necessary. This is all about retaining the beautiful green color of the asparagus.
- Remove the asparagus and drain on a kitchen towel, then transfer to a large bowl. Add the lemon zest and juice, orange zest, garlic, olive oil, fresh herbs and toss gently to mix well.
- Arrange the spears on a platter and pour the mixture remaining in the bowl over them. Sprinkle with the sea salt, and serve as a side dish or simply with crusty bread and a nice bottle of crisp white wine.
Notes
Adapted From | Mario Batali-Molto Italiano
Nutrition
- Serving Size: 4-6
Find it online: https://soffiawardyrecipes.com/citrus-asparagus/