Made this dish in early spring with asparagus from my garden. Kimchi aioli, Enoki, and trumpet mushrooms
by jackson————-
2 Comments
elijha
Am I tripping? I don’t see anything that looks like asparagus. Also I’m sorry but that grey sea slug looking thing in the middle of the plate is insanely unappetizing
jonlumb
That asparagus does look like it’s been cooked a good bit longer than most people would prefer. Whilst the traditional approach is to steam them, it’s also worth remembering that the main flavour molecules in asparagus are water soluble, so if you can grill them or confit them (Alain Passard has an amazing recipe called “Stand Up Asparagus”), you’ll get more out of your asparagus. And that’s me trying to be encouraging – you’ve gone to all the hard work of growing your own, I want you to get as much joy from it as possible!
2 Comments
Am I tripping? I don’t see anything that looks like asparagus. Also I’m sorry but that grey sea slug looking thing in the middle of the plate is insanely unappetizing
That asparagus does look like it’s been cooked a good bit longer than most people would prefer. Whilst the traditional approach is to steam them, it’s also worth remembering that the main flavour molecules in asparagus are water soluble, so if you can grill them or confit them (Alain Passard has an amazing recipe called “Stand Up Asparagus”), you’ll get more out of your asparagus. And that’s me trying to be encouraging – you’ve gone to all the hard work of growing your own, I want you to get as much joy from it as possible!