• Ruby Deubry

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.


INGREDIENTS


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


PREPARATION

  1. Peel the asparagus with a vegetable peeler. Trim the spears to the same size, being sure to remove any woody parts.

  2. 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.

  3. 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.

  4. Place the steamed asparagus in a bowl. Toss with olive oil and a pinch of salt and pepper.

  5. 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.

  6. Serve immediately.

© 2020 Ruby Deubry