![]() This is fantastic warm or at room temperature, and it keeps well in the fridge for up to a week. A mixture of cheeses, lemon, and garlic makes an unassuming-seeming base that in the oven, exceeds its potential: bubbling up and locking down the asparagus on top, and sharply flavoring everything. Salting and draining sliced asparagus softens it enough that it can finish cooking to a perfect crisp-tenderness in the oven without discoloring. After all of that trial and error, I found the perfect technique in the Zucchini and Ricotta Galette in the archives. If we’re going to make a homemade crust - and if you do, the payoff here is immense - I want everything else to be as effortless as possible. Every spring I take a couple stabs at asparagus galettes but have rejected each because they were too woody, soft, discolored, and/or too much work - poaching and water baths or roasting and chopping and just no. This galette has been several years in the making. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. ![]() I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about everything.
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