RECIPE: White Asparagus Bundles
From the Savvy Chic Cuisine dish: BEET & ISRAELI COUSCOUS RISOTTO with Chicken breast stuffed with beet greens, ricotta, and smoked salmon
Makes 4 servings
Savvy Tip: If you’re not going to serving the asparagus right away, have an ice-water bath ready to plunge the asparagus in to stop the cooking process quickly. When ready, warm the asparagus in olive oil over medium-low heat.
16 spears fresh asparagus
1 tbsp olive oil
8 long stalks of chives (plus a few extra in case of tearing)
Salt – fleur de sel
Freshly ground pepper
Peel the asparagus with a vegetable peeler. Trim the spears to the same size, being sure to remove any woody parts.
Have ready a bowl of water with ice. Bring a pot of water to boil. Blanch the chives for 10-15 seconds until bright green and softened. Immediately transfer the chives to the ice water to cool. Remove from the water and dry on paper towels.
Arrange the asparagus on a steamer rack and steam covered, over boiling water until tender, about 10 minutes. Note: You may have to steam the asparagus in 2 batches if you have a small steamer rack.
Place the steamed asparagus in a bowl. Toss with olive oil and a pinch of salt and pepper.
Working quickly while the spears are still very warm, wrap 4 spears of asparagus with 2 stalks of chives – one near the tips and one near the ends. Repeat for a total of 4 bundles.