Delicious spring asparagus 3 ways

Lark on Capitol Hill chef John Sundstrom shared his tips for picking the best asparagus, as well as new takes on how to serve it. #newdaynw

The markets are full of spring vegetables, but often we arrive there not knowing what to choose and how to prepare it.

John Sundstrom, chef and owner of Lark on Capitol Hill, is known for inspiring even vegetable skeptics. He came to the show to show us how to cook asparagus three different ways!

HAZELNUTS ROMESCO

  • 2 cups hazelnuts, toasted
  • 3 cloves of garlic
  • 3 egg yolks
  • 2 cups piquillo peppers
  • 2 tbsp smoked paprika powder
  • ¾ cup pomace oil
  • ¾ cup Arbequina
  • 2T Sherry Vinegar
  • salt and pepper to taste
  1. Finely puree the hazelnuts, garlic and piquillos and pass through a fine sieve.
  2. In a bowl, whisk together the egg yolks, sherry and salt. Add hazelnut mixture. Emulsify in oils. Check seasoning.

asparagus soup

  • 8 bunches of asparagus, woody end removed, cut into 2-3 pieces
  • 2 large onions, large cubes
  • Salt to taste
  • water for blanching
  1. Blanch the asparagus until soft, rinse immediately in ice water. Reserve some liquid for blending. Sauté the onions until translucent and then cool.
  2. Blend cold asparagus and onions with enough liquid to blend but remain thick.
  3. Make sure all ingredients are cool before blending to keep the soup green.
  4. Strain the mixed soup through chinois or cheesecloth. Serve cold.

Yakima Asparagus with Lemon Brown Butter

  • 1 bunch of asparagus
  • 2 tablespoons unsalted butter
  • ½ teaspoon lemon juice
  • Kosher salt
  • Black pepper, freshly ground
  1. Trim the woody ends of the asparagus, 2-4 inches depending on the size of the asparagus.
  2. Peel the asparagus about 2 cm below the tip to the end.
  3. Prepare an ice bath. In a saucepan of boiling salted water, blanch the asparagus until just cooked through and tender, about 2-4 minutes depending on how thick the asparagus is. Shock the asparagus in the ice bath to stop it from cooking further.
  4. Remove the asparagus from the ice bath and place them on a plate to dry, or pat dry with a paper towel.
  5. Place the butter in a medium skillet and cook over medium-high heat until golden brown and nutty in flavor. It gets quite frothy as it browns.
  6. Add the asparagus to the browned butter and mix to heat through, about 1 minute. Add the lemon juice and season with salt and freshly ground black pepper. Mix to incorporate.
  7. Place the asparagus on a serving platter and drizzle the extra browned butter from the pan over the asparagus. Serve warm.

Recipe Credit: Lark: Cooking Wild In The Northwest

Segment Producer Suzie Wiley. Watch New Day Northwest at 11am on weekdays KING 5 and live streaming at KING5.com. Contact New Day.

https://www.king5.com/article/entertainment/television/programs/new-day-northwest/spring-asparagus-recipes-cooking-ideas-lark-capitol-hill-chef-john-sundstrom/281-cde10d6d-c6a8-4285-8601-2fc14750c9d1 Delicious spring asparagus 3 ways

Emma James

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