| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Pencil-thin asparagus; (about 30 stalks), |
|
|
; trimmed and lower |
|
|
; stalks peeled |
| 15 |
|
Pencil-thin whole scallions; trimmed and cut to |
|
|
; length of |
|
|
; asparagus, plus 2 |
|
|
; scallion whites |
|
|
; minced |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
In a kettle of boiling salted water cook asparagus until crisp-tender,
about 5 minutes. Remove asparagus with tongs and immediately plunge into a
bowl of ice and cold water. In water in kettle cook whole scallions until
crisp-tender, about 4 minutes. Remove scallions with tongs and immediately
plunge into bowl of ice and cold water. Drain asparagus and scallions on
paper towels. Asparagus and scallions may be prepared up to this point 1
day in advance and kept covered and chilled.
In a large non-stick skillet saute minced scallion in butter over
moderately high heat until softened, about 2 minutes. Stir in asparagus,
whole scallions, and salt and pepper to taste and saute, stirring
occasionally, until heated through, about 5 minutes.
Serves 4.
Gourmet March 1994
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