Braised Asparagus With Lemon Oil
serves 4
Use leftover lemon oil to make lemon garlic fish en papillote.
This recipe is part of Andrew Schloss's Sunday Dinners.
Finely grated zest and juice of 1 lemon
1/2 cup olive oil
2 quarts salted water
1/2 teaspoon salt
1 pound medium-thick asparagus
prep: 10 minutes
total: 15 minutes
small saucepan
fine mesh strainer
deep skillet
tongs
whisk
1. In a small saucepan, cover the lemon zest with water. Bring to a boil and drain through a fine mesh strainer. Mix the lemon zest with the olive oil and lemon juice. Season with salt and pepper. Set aside.
2. In a deep skillet bring the two quarts of water to a boil.
3. Snap the hard white sections from the bases of the asparagus. Submerge the asparagus in the boiling water, turn down the heat and simmer for 3 to 4 minutes, until the asparagus are bright green and barely tender. If the asparagus is thin, simmer no more than 2 minutes.
4. Remove the asparagus from the water with a tongs. Drain well and arrange on a platter. Whisk the lemon oil until well blended and spoon half of it over the asparagus.
