I served this as a side-dish to a wonderful French meal (see Boeuf à la mode, Onion Soup). While the asparagus was naturally tasty, the sauce mostly fell off and left plain asparagus. As I think the recipe needs to be judged on whether or not it enhances it’s deliciousness, as written, I can give the recipe only 3-stars. However, you will not be unhappy with the end results.Who doesn’t love broiled asparagus?
- Over the years Chris Kimball has flip-flopped on calling for thick versus thin asparagus. This recipe dating from 2001 calls for thin asparagus. Later in 2012, Chris Kimball said that thick asparagus are better for the broiler. Way back in 1993 she said that steamed are better than boiled. In any case, I followed the recipe as it was written and used thin asparagus.
- You should always snap off the tough ends when cooking asparagus. Chris Kimball says to hold the asparagus halfway down the stalk; then with the other hand, holding the cut end between the thumb and index finger about 1″ from the bottom; bend the stalk until it snaps. Each stalk will break in a different place depending upon how tough the stalk is.
How much work? Low.
How big of a mess? Low.
Started: 5:40 pm Ready: 6:00 pm.
Chris Kimball’s original recipe is here. The descriptions of how I prepared the soup today are given below:
2 pounds thin asparagus spears (2 bunches)
1 tablespoon olive oil
Salt and ground black pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
- Adjust oven rack so that it is 4 to 5″ from broiler element. Pre-heat broiler.
- Line a heavy rimmed baking sheet with aluminum foil. Lay out the asparagus and drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Toss until evenly coated and lay out into a single layer.
- Broil for 8 to 10 minutes until lightly browned; shaking the pan halfway through cooking so that they cook evenly.
- Allow to cool for 5 minutes and arrange on a serving platter.
- While the asparagus cools, add shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl. Whisk and season to taste with salt and pepper. Drizzle over asparagus and serve immediately.