If you want to perform more vegetables into your diet, Asparagus – which has 14 types you should know – is a good place to start. Vegetables full of vitamins and antioxidants; It can help improve digestive health and support your immune system, among other benefits. When cooked properly, asparagus can be very tasty, making it easier to get all the benefits of nutrition. To learn the best way to cook asparagus – a method that will give veggie stimulus taste – daily food talk to Hugo Ball, an executive chef at Four Seasons Hotel Westlake Village In California.
The first method you need to try? Sautéing your asparagus. Balls say, “Sautéing gives asparagus a stimulus because you let go of what is inside and break it and frankly, if you want vegetables to change your meal and not simply be another ingredient on the plate, stir -fry.” With sautéing, the hot pan allows the vegetables to brown, which deepens the taste and aroma – for asparagus, fertility and delicate sweetness. The browning will add a grill, burn.
To make asparagus sautéed more delicious, all you have to do is add some citrus – Balls say, “Asparagus and lemon are the perfect match.” The brightness of citrusy from lemon balances asparagus pregnancy. “After seasoning and stir -fry asparagus, finish by squeezing fresh lemon and a touch of Maldon Flake salt. It brings brightness, balance, and high taste,” he added.
You should also try asparagus blanching
If you want to try something slightly different from Sautéing, Hugo Bolahos has another suggestion. “My favorite way to enhance asparagus’s taste is with the French classic blanching technique that I mastered while working at the Alain Ducasse restaurant starring three Michelin in Paris.” For those who are unknown, Blanching refers to cooking food by briefly drowning it in boiling water, then dropping it into ice water to stop any residual cuisine.
For Asparagus Blanching, Balls said, “added [a whole] Lemon peel and a pinch of sea salt that is generous to boiling water. “He continued,” dropped Asparagus and Blanch for a minute. This quick cooker retains a bright green color and a soft texture. “The second part of the process, dropping asparagus into ice water, will” lock the amazing color. “
Balls say, “This method not only enhances the natural sweetness of asparagus by preserving its chlorophyll, but it also looks fresh and delicious as it does not want your asparagus to be brown and bad. Remember – people eat with their eyes!”
When it was time to serve asparagus blanched, Bolaños suggested cooling it and adding it to the salad, like us Spring green salad with asparagusor give it a little time on the grill “for a smoky touch.” Whatever you do with mixed asparagus -mix, ball know it will wow your guests. He said, “You’ll look like a cooking wunderkind.”