14 March 2006

My Recipe : Curried Asparagus 8

This is a tasty side dish. It has gotten raves from my friends and family. It may seem a bit salty at first glance but take into consideration the liquid added washes the flavor out a bit , so there needs to be enough salt to bring out the curry flavors. Enjoy!

Green Asparagus by Gunnar Magnusson
You Will Need:
  • a nice bunch of Asparagus (1-2 #s)
  • 1/4 - 1/2 of a stick of butter
  • a good curry powder (look for these ingredients : coriander seed, chili, cumin seed, fennel seeds, cinnamon, poppy seeds, star anise seeds, turmeric, mustard seeds, white pepper and peanut -- You can buy this mixture at an Asian market, regular grocers tend to have a diluted curry powder lacking depth)
  • balsamic vinegar (a splash about 1-2 TB)
  • porcini mushroom flavored oil (a bout 1/4 TB
  • rubbed sage (about 1/4 - 1/2 tsp)
  • onion salt (1/2 tsp)
  • garlic salt (1/2 tsp)
  • kosher salt (1 tbs)
  • water (enough to cover asparagus)
Heat your pan on medium high and allow the butter to melt completely. After washing & breaking the fibrous bottoms off your asparagus stalks -- add them to the melted butter. Add 1 tablespoon of curry to the pan, mix into the butter to form a paste. Sprinkle balsamic vinegar over the whole pan. Drizzle your asparagus with the porccini oil. Dust with rubbed sage. Sprinkle salt , onion and garlic salt (a few shakes , as water will be added later). Stir briskly. Add 1 tsp more of the curry. Add enough water to barely cover the stalks. Cover and allow to simmer.

When done the asparagus will take on the yellow color of the curry, and they will appear slightly wrinkled/wilted.

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