1 day ago
Tuesday, June 9, 2009
Asparagus - Tip from PML
A few weeks ago, I went out to dinner at the Print Media Lounge in Heidelberg & had asparagus. I know, I've been into asparagus a lot recently, and my eagerness is starting to wane - a good thing, I suppose, as there are only 19 more days of fresh local asparagus for this year. Am I counting? Maybe....
What really amazed me about the asparagus at PML was the fantastic flavours in a simple traditional dish. Standard asparagus around here is: asparagus, boiled new potatoes, hollandaise sauce & cooked ham. At PML, I had olive oil & parmesan, and the potatoes were sauted & wrapped in what appeared to be wild garlic. I think. The asapargus itself had a mild citrus flavour, which I thought came from plunging the asparagus in lemon-ice water to stop the cooking.
This weekend, I was lucky enough to talk with one of the most knowledgeble people on staff about the food. He admits that he doesn't know what exactly they do, but that there is a fair bit of science involved. Sugar, salt, everything possible in the water, plunged in no idea in order to stop the cooking.
Armed with my rudimentary knowledge & skills, I opted to steam to asparagus in a salted/sugared water & do the lemon-ice plunge after. The results were very satisfactory.
Served with crepes, olive oil, jamon iberico and a bit of manchego cheese the asparagus was pretty good. 19 more days...