Étuvée, a quick braising technique used to create creamy tender vegetables.
- Serves: 3-4
- 1 bunch Asparagus
- 2 tbs Olive Oil
- 0.25 cup Water
- 0.5 tsp Salt and Pepper
- 1 tsp Lemon, zested
- to top Parmesan shavings
Larger asparagus can have tough ends, so trim or snap off where it naturally breaks. Peel the lower half of stalks.
Cut asparagus ends off and then cut in half longways.
Place in pan on stove with olive oil and bring to medium heat for a few minutes. Add water to cover bottom of asparagus. Sprinkle with salt and pepper.
Cook 2 – 5 minutes, until asparagus is tender and what remains is a small amount of colorful and flavorful glaze.
Place asparagus on a plate, and pour on the remaining glaze. Top with zested lemon, and parmesan shavings.