This was one of the dishes suggested on the June DOTM voting thread, but wasn't chosen.
I'm certainly not looking to detract from the chosen DOTM thread, but there was definitely enough expressed interest, especially by (I think) those of us in the Midwest and East who don't have the luxury of year-round local produce, something I envy of the West Coasters. I understand that many who have had local asparagus for several months are tired of it - but it's just coming into season here in New England!
So - my usual way of making asparagus is steaming or roasting after tossing it with some olive oil, salt and pepper. On occasion, I've done a pistachio gremolata (which was very good!) But I know that there are lots of other ways to top asparagus, and creating a sauce, like hollandaise or bearnaise, is one.
Tonight, I'm going to try this as a side dish with roasted chicken:
I don't have oranges, but I do have some orange juice that I'll reduce, and I have some dried orange zest that should work.
So - what's your favorite way to sauce asparagus? OR do you make an "asparagus sauce" which, I would think, could be used as a pasta toss?
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