It was truly our pleasure to host a cooking class by Shirley Corriher, author of the popular industry standard “Cook Wise”. Shirley is a well-known cookbook author and culinary scientist and a pleasure to be around. Chefs from all over the world call Shirley when they need advice on recipes, ingredients or cooking methods. This is the season for fresh asparagus. Enjoy.
Shirley Corriher’s 4-Minit Asparagus
- 1 pound fresh asparagus, rinsed in cold water
- 3 Tablespoons olive oil
- 1/2 teaspoon salt, sea salt if possible
- 1/2 teaspoon sugar
- Zest of one lemon (optional)
With one hand at the root end of an asparagus stalk and the other hand 3/4 of the way up the shaft, gently bend. The asparagus will snap where the tough portion ends. Spread asparagus out on a jelly roll pan. Drizzle with olive oil, then roll asparagus to coat all sides. Slip under the broiler for 4 minutes only. Sprinkle with salt and sugar and place on serving platter or individual plates. Sprinkle with lemon zest and serve immediately. Makes 4-6 servings.
Perfectly cooked, gorgeous bright green asparagus, literally in minutes . This recipe shows that chlorophyll in green vegetables remains bright green if vegetables are cooked in less than 7 minutes. It also shows that lemon zest is used to give a fresh lemon taste without the acidity of the lemon juice which would turn cooked green vegetables yucky drab color.