Braised Asparagus is Great | Kenji's Cooking Show

[mericle]

Kenji your scientific approach to cooking made it finally click for me, I don't know if you'll read this but I've been able to connect with my family through food much more. Thank you man 🙏

[sephirothjc]

Do you ever think about how Kenji's dogs sometimes get to try better dishes than most of us can?

[LonelyLilPetunia]

I usually go with roasted asparagus but I'll have to try this!

[olep.]

Being German, where Asparagus season is a major f´ing thing, the snapping and peeling part is a bit foreign to me. Way I was taught was that fresh green you discard the cutting point (maybe a finger or penny wide) and peel the lower third, depending on feel. For fresh white it is more towards the lower two thirds.

Additionally, none of the seasonal goodness ever went to waste. All the peels and cut off parts were saved and made into stock to either boil the asparagus in and / or use it as a base for a creamy asparagus soup (with leftover potatoes and hollandaise mashed in...if there were any). Then when you made a leftover stock and boiled the asparagus in it....risotto time. Glorious base stock for that.

[infoscholar]

My wife just survived Lymphoma. Thank you, Science and Medicine. I'm cooking healthy things for her, and this will make a great side. Thank you, Kenji! Great information, as always.

[andrealiu]

more vegetarian/vegan recipes pls! this looks bomb

[prvtthd]

Imagine adding chili flakes and maybe even garlic. That sounds so good.

[davidlui]

i love how you cut the asparagus on a bias for the dogs hahaha 😂

[ricebrown]

I'll have to try that apple in the stock. Sounds interesting.

[qsdfcvgyjmkl]

Kenji, what is your opinion on peeling the asparagus completely near the bottom instead of snapping it off? Jacques Pepin advises that peeling the "woody" portions will still leave the core that is still tender, and I have had success with that method. Personally it feels like I am wasting less, and it doesn't take too much extra time. What are your thoughts?

[wZem]

Looks delicious. I remember cooking a similar technique from a recipe I got off the internet for green beans and bacon.

[mattm]

Shabu was rebelling against all of the times that he hasn't gotten to eat lil niblets of tasty food. What a hard life he lives.

[maybury]

This has been in my rotation since reading The Food Lab years ago. Always delicious!

[NicolasGarciaLieberman]

Saved in my playlist "recetas importantes de la vida" :)

[bdawg]

How come you haven't fixed your burners yet?

[nekro]

I've made this recipe many times and it is excellent every time. Love the Food Lab!

[UofMFan]

Jamon calmly waiting for his taste of the food gets me every time lol

[donitsi]

Kenji!! How do you sharpen your knives? What's the best way/tool for that, I'm looking to buy some and could use a professionals advice

[hypermagical_ultraomnipotence]

Gonna try this next time I make asparagus, I've yet to be led wrong by any recipe of yours- you're my default goto if I am not 100% sure how I want to cook a thing :) After hating asparagus for 30 years courtesy of PTSD from canned asparagus (an absolute Geneva Convention violation of a food crime) I fell in love with roasted fresh asparagus a few years ago.

[benjaminzachwieja]

Learned from Jacques. Its good, and the technique is adaptable to a number of types of veg.