Braised Asparagus is Great | Kenji's Cooking Show
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- เผยแพร่เมื่อ 1 ต.ค. 2024
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Here's my braised asparagus recipe, written down: www.seriouseat...
Kenji your scientific approach to cooking made it finally click for me, I don't know if you'll read this but I've been able to connect with my family through food much more. Thank you man 🙏
hey dad
hey dad
hey dad
Hey dad
My mom’s cooking was terrible and ALL faith based. When your scientific approach to cooking made it finally click for my dad, we’ve really been connecting with him.
Do you ever think about how Kenji's dogs sometimes get to try better dishes than most of us can?
I usually go with roasted asparagus but I'll have to try this!
Being German, where Asparagus season is a major f´ing thing, the snapping and peeling part is a bit foreign to me. Way I was taught was that fresh green you discard the cutting point (maybe a finger or penny wide) and peel the lower third, depending on feel. For fresh white it is more towards the lower two thirds.
Additionally, none of the seasonal goodness ever went to waste. All the peels and cut off parts were saved and made into stock to either boil the asparagus in and / or use it as a base for a creamy asparagus soup (with leftover potatoes and hollandaise mashed in...if there were any). Then when you made a leftover stock and boiled the asparagus in it....risotto time. Glorious base stock for that.
I was actually wondering about using those scraps for a stock or soup base. I was worried that their flavor might stand out too much and instead got a confirmation that it works and a ton of different ways to use them. Thanks.
@@RevShifty I would not blend it with a lot of veggies or anything, my stock is just basically water, salt, and a pinch of sugar. Nutmeg or butter can be added of course. It is literally just an asparagus extract kinda thing.
For me the asparagus should be the star (cause seasonal and expensive) but the things I mentioned are quite simple and let it shine.
You're supposed to peel asparagus?????
My wife just survived Lymphoma. Thank you, Science and Medicine. I'm cooking healthy things for her, and this will make a great side. Thank you, Kenji! Great information, as always.
@InfoScholar sending wishes for a speedy, full and complete recovery.
This made me smile. Sending lots of love your way :)
more vegetarian/vegan recipes pls! this looks bomb
Imagine adding chili flakes and maybe even garlic. That sounds so good.
We’ve all done that (same with a squirt of lemon), but I will be trying his method here, seems like something I’ve recently had at a nice French restaurant. Simple and buttery
how about another variation with white pepper and a touch of grated parm and a spot of white vinegar?
I love the added garlic idea
i love how you cut the asparagus on a bias for the dogs hahaha 😂
I'll have to try that apple in the stock. Sounds interesting.
Kenji, what is your opinion on peeling the asparagus completely near the bottom instead of snapping it off? Jacques Pepin advises that peeling the "woody" portions will still leave the core that is still tender, and I have had success with that method. Personally it feels like I am wasting less, and it doesn't take too much extra time. What are your thoughts?
Jacques Pepin will tell you that method works beautifully!
I use the bottom ends & the peels to make asparagus soup, so it's basically zero waste and I don't really care about not taking away too much - Kenji just discarding the peels was painful to watch. (Recipe: Start by making what's basically asparagus stock from the peels & coarsely chopped ends, strain and bring back to a boil, thicken with a bit of flour (pre-dissolved in water), season to taste (salt/pepper/nutmeg, maybe some acidity or wine, ...), then turn off the heat. While it's still hot but not boiling, slowly stream in 1-2 beaten eggs while stirring. (Is that called "egg flower" in English too?) Optionally (strongly recommended!) chop a few stalks of cooked asparagus into bite-size pieces and throw them in.) Great as a starter soup or standalone light meal.
@@__nobody__ thanks for the idea!
Looks delicious. I remember cooking a similar technique from a recipe I got off the internet for green beans and bacon.
Shabu was rebelling against all of the times that he hasn't gotten to eat lil niblets of tasty food. What a hard life he lives.
This has been in my rotation since reading The Food Lab years ago. Always delicious!
Saved in my playlist "recetas importantes de la vida" :)
How come you haven't fixed your burners yet?
I've made this recipe many times and it is excellent every time. Love the Food Lab!
Jamon calmly waiting for his taste of the food gets me every time lol
Kenji!! How do you sharpen your knives? What's the best way/tool for that, I'm looking to buy some and could use a professionals advice
Gonna try this next time I make asparagus, I've yet to be led wrong by any recipe of yours- you're my default goto if I am not 100% sure how I want to cook a thing :) After hating asparagus for 30 years courtesy of PTSD from canned asparagus (an absolute Geneva Convention violation of a food crime) I fell in love with roasted fresh asparagus a few years ago.
Learned from Jacques. Its good, and the technique is adaptable to a number of types of veg.
Was this inspired by Dan from the test kitchen?
I do something similar to this when I make asparagus with steak. I do it in the pan I seared my steak in to get all the fond and I add enough butter and liquid to make a sauce for both the asparagus and the steaks
good idea
Can you do this with other vegetables? I have Brussels sprouts, could those work?
I've been making Brussels sprouts exactly like this for years, never considered asparagus. Thank you
This reminds me very much of a Pepin recipe on his series More Fast Food My Way. Excellent recipe. I think I'll make it for my family this week.
Never miss a Pépin recipe . Always something to learn.
Is this actually braising? Or maybe stewing?
This looks amazing! I'll have to try it next year. I wish this video had been out back in June when we had our asparagus season in the Northeast. Darn time zones.
Peeling asparagus! 🤯 Duh! Never even occurred to me to try that.
Your food and techniques are great! (And I think it's sweet that you share a taste with your friends...shared food is always tastier.)
I’m definitely gonna try this, though idk how GRILLED asparagus didn’t get a mention. My all-time favorite way to make it!
Awesome! This is my most recent technique I’ve been using for a while, previously mostly roasting it or steaming it, I definitely love it (though you do have to be careful cus it’s easy to overcook it) but like you haven’t seen much publicity for it online, so thanks for spreading the word!
Kenji cooks so well that even his dogs like asparagus! Nice technique!
kenji why do you manually ignite your stove top? enlighten me
1 tablespoon of olive oil and two tablespoons of butter.... isn't that wayyyyy too much? ...especially for just 9 pieces
There's a bunch of asparagus in the fridge now, calling my name.....
2:00 I peeled my asparagus for the first time tonight, never bothered with it before. Since I don't have a compost pile and I didn't want to let the peels go to waste I made a salad with them. Some vinaigrette and a little parmesan cheese, salt, black pepper, pine nuts, and fresh strawberries and I had a decent little salad. Ideally I would have liked to mix the asparagus peels with another salad leaf but I didn't have any. Still, not a bad way to use those peels.
For steamed asparagus, I was taught to put the ends and peelings at the bottom of a skillet, with only a little salted water, then place the asparagus on top. The trimmings act like a steamer basket, keeping the asparagus from sitting in the boiling in the water. This is especially useful with thicker, older asparagus which needs longer cooking time, and which yields more trimming from its woodier stalks.
I'm so glad I found your channel. Enjoying! 😊 New subie.
Just this week I tried to peel asparagus and I was left with sticks that were split in half and had at best 50% left. The best attempt was a really sharp knife. Impossible to peel...
Oh...
I imagine this method would translate well to braised celery. 💖
Is it currently too hot here in the Seattle area for cream of asparagus soup from the ends and peelings?
I’ll have to give this a try. I love celery and frequently have a bit too much on hand.
Looks all great and delicious but we've all gotten fat here. Make more vegan stuff so I can eat too!
Ha saw your post about this on reddit the other week, little did i know u were gonna make a vid!
What brand (or brands) of olive oil do you use for cooking (or recommend)?
I like to toss in some diced onion during brazing and add mushrooms during the steaming part.
Great vid Ty…not gonna lie favorite part - pups partaking!
Can you link that lighter you used to light your stove with!! I need that!
Yes, I also want to know
I appreciate the simplicity of this one.
You mentioned pasta sauce. What if you cut the asparagus into short pieces and tossed it, and its accompanying sauce, with a pasta. Possibly penne?
Well this looks simple and delicious - Asparagus and stock added to my shopping list.
I'm always jealous of that 'spatula holder' Kenji has on the side of the stove. Anyone know where to get something similiar to that? to let the utensils 'rest' when you are cooking?
Google spoon rest.
The only thing missing is cold beer
Huh, I was wondering why leftover asparagus always seemed inedible. As the only asparagus eater in my household, I've always been on the hook for eating all of it...which gets difficult the second day. Guess I need to try braising!
I trust Kenji because he uses the Infographic Modular watch face
The dogs were not trying to escape. They were merely contemplating getting acculturated with the neighborhood. (As if any one would want to run away from your cooking. Simply inconceivable.)
Grilled Asparagus is usually the way i personally go, but I'll definitely give this a try! Kenji, I was wondering if you would show us your process of producing a demi glace. Would you be willing to show me?
It amazes me that every time I click on one of those quick and simple videos you make thinking "mehh it's asparagus its pretty simple anyway" and bam I learn 2/3 techniques I never knew before, amazing work Kenji!
You can braise white asparagus (without the searing) using a little citrus and white wine instead of the stock and it is delicious. That said, you absolutely need to get it extremely fresh directly from the farmer or it gets woody and loses the delicate flavor. Rather than the intense flavor of asparagus you get this subtle wonderful flavor.
Your videos are an explorative experience dude, so many new flavour combinations and cooking techniques. Thank you for uploading
I love love love asparagus, and now I'm craving some roasted with gorgonzola.. yum.
Love doing this with bacon! Awesome as always kenji!!
Can you add other veggies and use the same technique? Eg cauliflower, mushrooms, green beans, etc
Kenji you should create a second channel just with the short clips you cut out. Letting the dog in, peeling asparagus, etc.
IT is great but the smell afterwards is not.
I genuinely can't handle the smell. The next two days after eating asparagus I hold my breath when I go to the bathroom.
Unless you want it to go crazy brown. Kenji being politically correct even in cooking 😂♥️
In a recent episode Kenji praised a Californian extra virgin olive oil, does someone remember which one please ?
i come from germany and im always surprised again how u pronounce "Spargel" in english :D i like
Love it. I learned about peeling it from Jacques Pepin. I always peel it now too
I just had grilled aspargus on Saturday and last night. . . . a day late. Next time though. . .
how would you make a larger portion of this if youre serving more people? in batches or can you add more than one layer in the pan?
I never had an asparagus and its rare here in my country, I wonder how would it taste like.
Props to Kenji for using proper 24 hour time on his watch.
Are the discarded stalks and peel scraps okay for a broth? Or does the flavour overwhelm?
I’m watching this at 8:00 in the morning and want this for breakfast. mmmm 😋
A silly question, what brand of lighter do you use? It looks so no-fuss!
Dry grilling on a bbq then dressing with oil, lemon and salt is my favourite way
I think I don't need an asparagus dish... but this does look delicious and so simple.
I personally love a tiny bit of acid to finish, just a bit of fresh lemon juice
Where did you get that tabletop trash can?
what kinda dog would try to escape a household with such delicious food 😭😭
You can cut like half an inch off and peel off the woody exterior if you wanna max out your asparagus yield
I've been doing since this I saw it on What's Eating Dan's asparagus episode and it comes out great everytime. A little more work but it also doesn't use the oven which is a big plus.
Would you serve this with anything in particular? I find the idea of just braised asparagus a little lonely and unfinished…… maybe served with French bread and nice butter?
Witb a roast chicken or a poached egg or a baguette and a salad.
2:41 looks like the most angry face I've ever seen on asparagus.
I just fry mine in a cast iron skillet. Get some almost black char on it.
What temp are you at when you cover with the stock and reducing?
Is there any trick to reduce greasiness when tossing vegetables in oil? Is the answer just to use less oil? Or maybe to try and create an emulsion?
Why don’t you use the peel and the ends of the asparagus for the stock?
Thanks for another great video. Is there any reason not to melt the butter and fry(+brown) the asparagus in the butter before adding the stock? Maybe it emulsifies better that way?
I want to try to make this, and maybe add some lemon juice for fun too.
I love asparagus but it makes my piss stink
Yummm.. mouthwatering before it even hits the pan. So good.
the bags that line your compost bin, what are they made of?
Those dogs probably eat like kings
Hey Kenji, can you do one on roasted asparagus? I see a lot of people mentioning it
Simmer for 30 or 45 MINUTES or so?
Man, my wife and I were just talking about making asparagus today. Here you are with this video. Thanks!
I wonder how this would be with a miso broth?
Ooh, bet that would be awesome! Maybe a touch of lemon at the end?
That looks amazing, but it looks like a single serving to me 😋
I need to try this... plus a dash of fish sauce? hmmmm...
I've made this recipe a few times. Always a nice changed from asparagus that is roasted or grilled.