Asparagus with Gremolata Sauce

 

Asparagus sauce Fleurette (easier then hollandaise)

Video taken from the channel: French Cooking Academy


 

How to Make Gremolata

Video taken from the channel: Daily Dish


 

Roasted Asparagus with Hazelnut Gremolata

Video taken from the channel: Will Cook For Friends


 

Warm Potato Salad with Spinach Asparagus and Gremolata Dressing

Video taken from the channel: A Glug of Oil Jan Bennett


 

GRILLED ASPARAGUS WITH GREMOLATA TOPPING

Video taken from the channel: Delicious Table


 

Asparagus with Creamy Gremolata Sauce

Video taken from the channel: Cindy Jamieson


 

Oven Roasted Asparagus With Gremolata

Video taken from the channel: Simply Elegant Home Cooking


Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus. Sauté until asparagus is heated through and coated with Gremolata sauce, about 3 minutes. 8.

Cook asparagus in a large pot of boiling water until tender, about 4 minutes. Drain: rinse with cold water to cool quickly, and drain again. Pat dry; wrap in a paper towel and then plastic wrap and. Add lemon peel and garlic and stir for 30 seconds. Add asparagus and toss to coat.

Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with Gremolata sauce, about 3 minutes. Add asparagus and toss to coat.

7. Sprinkle with lemon juice. Saute until asparagus is heated through and coated with Gremolata sauce, about 3 minutes. Ingredients 2 tablespoons (1/4 stick) butter 2 teaspoons grated lemon peel 1 large garlic clove, minced 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh Italian parsley. 2 garlic cloves, finely minced ¼ cup finely chopped flat-leaf parsley 2 teaspoons finely chopped lemon zest 2 pounds asparagus, trimmed Salt freshly ground pepper 2.

Recipe Preparation Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and. Step 1 In a small bowl, whisk the 1 1/2 cup of olive oil with the parsley, oregano, lemon zest and juice, the garlic and crushed red pepper. Season the gremolata with salt and black pepper.

Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Season with Mediterranean-spiced sea salt and black pepper, to taste. Gently toss to combine and set aside for 15-20 minutes to marinade.

Prepare the gremolata by combining all ingredients is a small bowl.

List of related literature:

PAN­ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN Heat 2 tablespoons olive oil in 12-inch skillet, add 3 thinly sliced garlic cloves, and cook over medium heat, stirring occasionally, until garlic is crisp and golden but not dark brown, about 5 minutes.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Or try this simple, tasty side dish: Lightly sauté asparagus with extravirgin olive oil and garlic, and then season with salt, pepper, and freshly grated Parmesan.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

This recipe works best with asparagus that is at least ½ inch thick near the base.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Toss asparagus and peppers with 2 tablespoons oil, salt and pepper to taste, and transfer to large baking sheet.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Cornish cream with a little lemon juice, a hint of sugar, some salt and pepper also makes quite a good dressing, though I think it is more successful with artichokes than with asparagus.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
Bison Books, 2007

Add the asparagus tips along with the parsley, butter, if using, olive oil, and Parmesan.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

This allowed the asparagus to char and caramelize before it overcooked.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Whisk ¼ cup lime juice, 3 tablespoons toasted sesame oil, 3 tablespoons soy sauce, 2 thinly sliced scallions, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 tablespoon honey together in bowl; drizzle over broiled asparagus before serving.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add the asparagus, 1 teaspoon salt and pepper to taste.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

The asparagus should be very tender, with a bit of juice at the bottom.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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23 comments

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  • what a great method & recipe for cooking & serving asparagus. It is one of my favorite vegetables. The gremolata is a wonderful variation.

  • I like the tip for high oven roasting and preheating the pan. The gremalatta sounds like a great garnish. Asparagus is my favorite go to vegetable in season so I will definitely make this.

  • In place of the lemon to preserve the color/colour wouldn’t the acid in vinegar work as well? For me, in almost all cooking it would be apple cider vinegar, white vinegar has no flavor, only acid.

  • A bit bland? Asparagus??? I cleaned up my patch just a few days ago and new shoots are popping up everywhere so it’s fresh asparagus for starters tonight….if any makes it to the kitchen I love it just as it is, particularly when eaten when sitting on the garden path in the autumn sunshine. Love from mid-north NSW.

  • boiling asparagus is a crime: the flavor washes out. To cook inside, steam it, but better: GRILL the asparagus (unpeeled) until it just begins to char!

  • Merci Beaucoup! I came across this video yesterday and made the asparagus and sauce last night it turned out perfectly and delicious!

  • Hi Stéphane! How do you choose your white asparagus? Living in France for a year, I came across wildly varying quality, from amazingly sweet and fragrant to bitter and lifeless what makes a great white asparagus?

  • After watching this, I feel like I have been a brut to the asparagus in my garden. Luckily I have a few spears left to harvest to try your cooking method and sauce.

  • Thank you for a new asparagus sauce… sounds delicious. There is a new type of asparagus on the market. Purple Asparagus, it tends to be sweeter than the green asparagus…. When peeled the stalks are a deep green, they should be handled as any green asparagus, the head will be darker after cooked.

  • I was visiting my friend’s spring garden today (Birtle, Manitoba, Canada). She generously gave me enough asparagus for 2. I remembered watching your video about asparagus and sauce. When I got home I discovered I did not have whipping cream but used my half and half anyway. I didn’t use a double boiler either…just a small non stick pan. The sauce thickened almost as much as yours and MAN! Delicious!!! served over freshly picked simmered asparagus. I can see myself using this sauce for other cooked vegetables, such as carrots, peas, spinach etc. So happy I’ve discovered your YouTube Channel. Merci beaucoup!

  • Several years ago I made a great “invention”:
    Finely chopped spring onion greens and a drizzle of Styrian pumpkin seed oil sprinkled on the ready made dish go fantastically with asparagus and sauce Hollandaise/Fleurette/Mousseline.:-)

  • And you DON´T throw away the peels and the cut off ends. You boil them with the asparagus! Then you save the cooking liquid, the cut off ends are rubbed through a sieve, then you thicken it with roux and a bit of cream, and… Voila! Asparagus soup! Learned it from my thrifty Dutch mother.

  • Of the two I think Hollandaise has the more buttery taste even if it’s harder to prepare. What is that dreadful sauce we encounter in American restaurants erroneously called Hollandaise? It tastes like a white sauce with chemicals. Anyone know what it is? I generally steam asparagus and thus lose the nice salt boost. Doesn’t really matter if you have a good sauce to anoint it.

  • Can this sauce be reheated? I always make hollandaise & have tried to reheat it but it just melts. (I always have leftovers). Thanks for this video.

  • I watched this video yesterday morning and realized i had everything to make it, which is unusual haha. But i tried a crack at it and my boyfriend loved it, id never made anything like this before but im always inspired by your well executed tutorials. I cant wait to attempt your bearnaise sauce. Love love love

  • In Holland they are eaten with boiled egg, ham and melted butter.. perhaps i cooked small potato, try it, very simple and delicious

  • Just made the sauce (with poached eggs and toast) and it’s SO GOOD and really simple to make (only pain was the muscle workout from the whisking). Thank you so much!

  • Really enjoy your videos, and I love all the sauces you have shared to date. Hope you and your sweetheart are enjoying France. Thank you for sharing.

  • Your videos helped me exceed my rivals in my cooking class when they least expected it! Merci Boucoup!

    Also, can you make something that involves a total of 45 minutes cooking time, maybe a pan cooked crispy skin chicken dish? (with some sort of a side like salad or vegetables)
    Thank you!

  • Definitely going to try this recipe. We had a warm week and a cold rainy friday.. i need to get out and check our asparagus patch. 15 min would be to long on the pencil thin ones from our garden.

  • i cook my (white) asparagus a lot shorter. actually i don’t cook them at all, i turn the heat off when the water boils and leave them in the water for a few minutes. they get soggy when boiled too long and loose much of their delicate flavour. here (in the netherlands) we usually eat them with ham, boiled eggs and melted butter.

    your sauce i’m definitely going to make!

  • Really lovely, Stephane. I made it today (and added a little bit of estragon to te sauce) and can say it will be a classic on my repertoire. Vraiment delicieux! Absolutely delicious! Thanks so much!

  • Lovely! Simple, and looks delicious. I’d be tempted to try this with something else, too, like other vegs; maybe it would even work with fish? Remind us, please, the peak season for asparagus? Thanks! ��