My favorite way to enjoy asparagus is grilled. The high heat brings out the natural sweetness of the spears, while the lick of smoke makes anything tastier.
But now and again, it’s nice to swap primal and rustic for elegant and lady-like.
That’s where “Simmered Asparagus with Orange and Mint” comes in.
It’s much like glazed carrots — pan-simmered with a little water and aromatics until the liquid evaporates and turns to steam, leaving behind perfectly tender spears coated with deliciousness.
The recipe is from “All About Dinner: Simple Meals, Expert Advice” (W.W. Norton, 2019), of which I received a review copy. It’s by award-winning cooking instructor, cookbook author, and recipe developer Molly Stevens.
It’s one of 150 recipes in this indispensable book that offers up approachable and thoughtful dishes for home-cooks that make use of vegetables, grains, meats, fish, and sweets.Read more