People either love or hate asparagus! Honestly the only difference is preparation. If you prepare the asparagus correctly, you will LOVE this vegetable. If cooked successfully, asparagus should be tender, slightly crisp, and taste like spring. Bonus flavor if you add garlic, lemon zest, parmesan cheese, or go big with a cream sauce. If prepared incorrectly, asparagus can be your worst nightmare–either stringy or mushy at first bite and super bland.
Asparagus is in peak season right now, so it is the perfect time to start cooking this veggie! Look for asparagus that is firm to the touch and dark green with plump stalks. To help your asparagus stay fresh, trim the ends of the stalks before refridgerating. Wrap a damp paper towel around the ends to keep the asparagus damp and help it retain moisture
Some might wonder, why even bother making asparagus? Well aside from the fact that it is low calorie, low carb, and high in fiber, asparagus is rich in Vitamin K and folate. Asparagus is like a chameleon, complimenting the flavors you add to it. Recently for NBC, I learned from a Michelin star chef, Jonny Black how to make the PERFECT asparagus. His restaurant in Carmel by the Sea California called Chez Noir, is also nominated for a James Beard. After tasting his incredible food I know why! Look at his beautiful dish of asparagus with a morel cream sauce:
I love to share tips I learn from culinary masters with you, and today is no exception. Click on this new video below to see Chef Jonny’s surprising method for cooking asparagus, and level up your game here:
Asparagus with Morel Mushroom Sauce
For Sauce:
- 75 g unsalted butter, small diced
- 2 cloves garlic
- 225 g Morel mushrooms (or any kind of mushroom you have) – cleaned ,small size
- 2 sprigs thyme
- 30 g unsalted butter, small diced
- 50 g Shallot – Finely minced
- 150 g Sherry wine
- 250 g Cream
- 100 g Creme Fraiche
- Chicken stock – as needed
- 5g Tarragon – chopped
- 5 g Chives – sliced
- Salt and fresh cracked pepper to taste
- Lemon – to taste
Asparagus
- 50 g Unsalted butter
- 250 g asparagus, similar size, peeled
- Salt and Pepper to taste
- Sugar – pinch
- 150g Water or more
- Lemon – to taste
- Pan Steaming Method: Gather a straight sided saute pan with a lid. Melt butter over medium heat till foamy. Add asparagus and a pinch of salt and sugar. Add in water and immediately cover with the lid. Pan steam asparagus till tender, check after 2 min to make sure the water hasn’t fully evaporated. Add more water if needed. Once asparagus is tender season with fresh cracked pepper and lemon.
- Method for Mushrooms
- Put large saute pan over medium high heat. Melt butter till foamy. Add garlic and toast for 5 seconds. Add mushrooms and thyme, and cook till well colored and the butter is nutty. Season with salt and pepper and remove from pan. To same pan , add 30 g butter as well as the shallots. Cook over low heat till shallots are softened. Add sherry and cook down to a glaze. Add cream and reduce down to a glaze. Add creme fraiche and bring to a simmer. Strain into another small saucepan and add sauteed morels. Put on medium heat and reduce till proper consistency. If too thick, add some chicken stock. Finish with the chopped herbs , lemon, salt and pepper. To plate, arrange asparagus on a platter. Spoon over morel mushroom sauce. Sprinkle finishing salt over the top
