18 Jun The Art of Asparagus, the Royal Vegetable
You may wonder why asparagus is often referred to as “The Royal Vegetable”. Starting in the 16th century asparagus was served in the royal courts of Europe. Legends tell us that King Louis XIV of France was “very fond of it”
I often serve asparagus as a side dish to many main courses because I love the way it tastes and looks on a plate. Plus it is super easy to cook onboard in my Oven/Microwave Steam bags.
Here is the real trick when it comes to serving this Royal Vegetable:
Removing the bits of leaves on its stem. You see, not only does it vastly improve it’s presentation, it also makes it easier to wash properly by letting the dirt escape those crevices covered by the leaf.
Does it take a little longer to prep? Yes. Does it improve it’s presentation? YES!!!
- Bend each asparagus spear until it snaps, where it snaps is EXACTLY where it was meant to break and discard the bottom. Once you’ve snapped each asparagus spear, clean up the bottom edges and cut until they resemble a similar length.
- Using a pairing knife, begin lightly pulling back on the leafs until removed. Discard extra leafs and wash thoroughly in cold water.
- Toss asparagus lightly with salt, pepper, olive oil or butter and place in Oven/Microwave Steam bags
- Steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for very thick asparagus and 3 to 5 minutes for thin asparagus
For the Jammy Soft Boiled Egg:
Place Egg in boiling water for 6 minutes, let rest in ice bath after to discontinue cooking process.
So to round it all up….
If you have a short flight, perhaps a good brunch item in the afternoon is serving some “Royal Asparagus” with a jammy soft boiled egg, and gorgeous mini quiches on the side with a glass of Chablis