Regime

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After several weeks of rampant excess, I suggested to my co-revellers that because we were going to have petit sale, a porky lentil dish, for lunch tomorrow that we should have a light dinner with refreshing glasses of water as the beverage.  In principle, everyone was in agreement.

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It’s the asparagus season and I bought a kilo (2 lbs) of the white variety to roast with herbs and shallots.  Le Parret did mention that this was not the traditional French way to prepare asparagus.  I patiently (not) told him that of course it wasn’t the French way because I was American and he had to expect that it would be different, and that France doesn’t have a patent on food preparation.  The wine-less meal probably had our nerves a little bit on edge 😀

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Anyway, I served the asparagus with a warm lemon sauce, fresh baguette and butter.   M. Parret thought they were very good, if different, and had 3 helpings.  I counted 😉

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For dessert we had succulent, sweet mandarins from Spain.  Yes he asked, but deciding to let sleeping Americans lie, peeled his mandarin and ate it without a murmur.

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This was a delicious, fresh and healthy meal.  I don’t know why we looked so sad 😀

White Asparagus with Lemon Sauce

2 lbs white asparagus, trimmed and peeled

3 small shallots, thinly sliced

2 tbsp mixed fresh herbs (parsley, thyme, rosemary)

1 tsp salt

2 tbsp olive oil

1/3 cup white wine

1/2 cup cream

1 1/2 tbsp butter

1 1/2 tbsp lemon juice

2 tbsp parsley, chopped

In a large bowl, mix the asparagus, shallots, herbs, salt and olive oil together.  Preheat the oven to 450 F, place the asparagus mixture in a roasting pan and roast for about 30 minutes, stirring about 3 times.

In the meantime, make the sauce:  Boil the wine down to half the volume, then add the cream and cook, stirring until the liquid is thick.  Stir in the butter, lemon juice and parsley, continuing to cook for 1-2 minutes.

Place the asparagus on individual plates and pass the sauce.

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Recipes, side dish, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

23 Responses to Regime

  1. Mad Dog says:

    Ha ha – M. Parret is definitely sticking to his regular regime with 3 helpings. Surely a little white wine counts as slimming 😉

  2. jaz says:

    next time crack out the wine! this does look very good! good thing you didn’t make it the french way or he might have eaten more!

  3. Love your pics! XOXO Jenny

  4. Oooo, delicious. Bet it would have been great with a nice glass of wine. 😉

  5. Conor Bofin says:

    Deep envy of the white asparagus. The sauce is a very nice thought too.

    It’s a pity about the wine…..

  6. chefconnie says:

    Mmmmmm…that is all I have to say. I catered a wedding for a young woman from France and she went nuts over how we Americans cook veggies. This was about 5 years ago. I saw her recently and she said how much she loves American veggie cooking techniques now. She wanted me to cook all veggies very soft when she first got here and now loves tender crisp veggies.

  7. Oh I understand what you’re saying – my Spanish friends and family were shocked when I used chick peas in falafel and salad. Revolutionary! Glad the regime included butter 😉

  8. lecker lecker Spargel. LG Tom

  9. Asparagus is in season here & I have been eating it daily so going to try your sauce tomorrow for a change from my usual preparations. It looks delicious

  10. Reblogged this on Foodfhonebook and commented:
    Foodfhonebook loves this

  11. Mmm the white asparagus looks so beautiful and classy! Sounds delicious 🙂

  12. I really miss the white asparagus this year. Yours looks delicious .

  13. Can’t believe it….I’ve just posted on white asparagus…well, violet:)

  14. Bahaha. It may not be trad preparation but it will do me just fine 👍

  15. Yummy!! our asparagus season is over now, but I’ll try that with white asparagus when it arrives again next year! Lovely looking as always, and I’m sure very very tasty!

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