Tonight I tried Melissa Clark's Baked Asparagus With Shiitake, Prosciutto and Couscous, although I left out the prosciutto because I forgot to pick it up at the store. I'm not sure what her angle is but she writes an article each week for the NY Times and every dish seems like some serendipitous and totally off the cuff success. Naturally, I hate her a bit for that but I forgive her because I always, ALWAYS want to eat what she's making.
She describes a method for cooking asparagus that yielded an asparagus like she's never tasted before (her sentiment), apparently a slow-cooking method made it absorb the other flavors of the dish without getting overcooked. Yes, it was delicious, although I think it would have been equally delicious if I sauteed the whole thing in 10-12 minutes versus waiting a whole hour to slow roast at 200 degrees. I do think the tarragon made the dish, in fact, I liked tarragon before but I don't know if I ever tasted it in a dish that made me like it as much as this one. Actaully, I think the tarragon flavor was such a wow factor, that I have re-named the dish Slow Roasted Asparagus with Shiitake and Tarragon. Couscous soaks the juices up nicely (and I so wish there were more!) but really, does it need to be in the title? I think not. It would be fine over rice or quinoa.
Eat with Marques de Caceres white rioja.
3 comments:
Do you have a link to the recipe?
I've been reading about slow-roasted asparagus. I'll have to try it...
You are too quick for me! I planned on fixing that today, I still have issues with the Mac sometimes. Anyway, I'll change it using the other computer and in the meantime, email you the link.
on the prowl for tarragon.
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