How do you usually make asparagus? I typically roast asparagus because I love the crunch and the sweetness it brings out when you roast them. I drizzle them with balsamic, like in my Roasted Balsamic Asparagus, or top them with more savory flavors, like in my Roasted Garlic Parmesan Asparagus. Either way, I’ve been making asparagus like this for years. That is, until now….
…over the weekend, the latest copy of Cooks Illustrated magazine came in the mail. Now, I absolutely LOVE this magazine. It’s full of worldly recipes and lots of good cooking tips from other at-home cooks, like me! One of the recipes in this month’s edition was on braising asparagus. Yes, you heard me – braising. I usually think of braising for meats, but let me tell you, I was proved very wrong and I’m here for it!
I braised my asparagus using their recipe and I will forever make it this way! The asparagus was so tender and there was absolutely no woodiness to the stem. Each piece was so soft and so sweet, I absolutely loved making it this way! I made a rotisserie chicken and served these along side half a sweet potato and had the absolutely most perfect dinner. The whole fam absolutely loved this! So from now on, this is how I’ll be making my asparagus (and you should, too!!)!
- 1 lb. thick asparagus
- 1 cup water
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1/4 teaspoon grated lemon juice
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Trim bottom of asparagus spears and discard trimmings.
- Peel bottom 2/3 of pears until white flesh is exposed.
- Bring water, broth and oil to a summer in a large, high-sided pot. Add asparagus in an even layer and reduce heat to maintain vigorous simmer; cover. Cook, gently shaking pan occasionally, until asparagus is tender – about 8-10 minutes.
- Remove lid and continue to cook until almost try and asparagus is glazed, 1-3 minutes longer.
- Off heat, add lemon zest and juice and toss to coat. Season with salt and pepper and serve immediately. Enjoy!