Some vegetable -- think brussels sprouts, cabbage, whatever -- get an undeservedly bad reputation. Asparagus was one of those for me. I haaaated asparagus. Hated it.
But now -- at long last -- vindication! No longer steamed or boiled, asparagus is now SAUTEED. With BUTTER. And VARIOUS FLAVORINGS. Very tasty, and pretty to boot.
As for the roasted garlic, that never needed any defending. Just say it out loud: Roasted. Garlic. Nobody can resist.
Side note: taking pictures of dinner is much more difficult than taking pictures of dessert. It's at night, so my sun is gone and I have to light my picture corner with enough watts to set my hair on fire. And it's dinner, which means I'm surrounded by hungry hordes going on about how they're starving and they want their food. So that's why everything's a bit dim this time.
1 bunch asparagus
1 small onion
1 clove garlic
3 tbsp melted butter
1/2 c. vegetable stock
salt to taste
Trim the woody bottoms off each asparagus stalk (trim more than you think you should) and chop the onions and garlic. Toss them with butter and salt and let it sit while you heat up some oil in a pan over low heat.
Add the asparagus and 1/4 cup stock. When the stock begins to bubble cover the pan and let it cook for about 7 minutes. Check the liquid levels periodically, adding more stock when necessary.
When the asparagus is tender (but not goopy) take the lid off and let the liquid boil away. Keep them cooking in the pan until they’re nice and browned.
1 head garlic
Set your oven to 375. Trim the top off the cloves, keeping the bulb intact. Set that garlic in your chosen dish and sprinkle with olive oil and salt. Cover it with a lid or foil and bake for one hour, or until the cloves are soft and brown.
August 19, 2011