Donate to No Kid Hungry here: p2p.onecause.c... Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopez... Here's my braised asparagus recipe, written down: www.seriouseat...
Пікірлер: 192
@mericle1232 жыл бұрын
Kenji your scientific approach to cooking made it finally click for me, I don't know if you'll read this but I've been able to connect with my family through food much more. Thank you man 🙏
@derpingflamingo2 жыл бұрын
hey dad
@a__youtube__user2 жыл бұрын
hey dad
@spongegar52022 жыл бұрын
hey dad
@jguth662 жыл бұрын
Hey dad
@jayissocool2 жыл бұрын
My mom’s cooking was terrible and ALL faith based. When your scientific approach to cooking made it finally click for my dad, we’ve really been connecting with him.
@olep.41562 жыл бұрын
Being German, where Asparagus season is a major f´ing thing, the snapping and peeling part is a bit foreign to me. Way I was taught was that fresh green you discard the cutting point (maybe a finger or penny wide) and peel the lower third, depending on feel. For fresh white it is more towards the lower two thirds. Additionally, none of the seasonal goodness ever went to waste. All the peels and cut off parts were saved and made into stock to either boil the asparagus in and / or use it as a base for a creamy asparagus soup (with leftover potatoes and hollandaise mashed in...if there were any). Then when you made a leftover stock and boiled the asparagus in it....risotto time. Glorious base stock for that.
@RevShifty2 жыл бұрын
I was actually wondering about using those scraps for a stock or soup base. I was worried that their flavor might stand out too much and instead got a confirmation that it works and a ton of different ways to use them. Thanks.
@olep.41562 жыл бұрын
@@RevShifty I would not blend it with a lot of veggies or anything, my stock is just basically water, salt, and a pinch of sugar. Nutmeg or butter can be added of course. It is literally just an asparagus extract kinda thing. For me the asparagus should be the star (cause seasonal and expensive) but the things I mentioned are quite simple and let it shine.
@sephirothjc2 жыл бұрын
Do you ever think about how Kenji's dogs sometimes get to try better dishes than most of us can?
@LonelyLilPetunia2 жыл бұрын
I usually go with roasted asparagus but I'll have to try this!
@infoscholar52212 жыл бұрын
My wife just survived Lymphoma. Thank you, Science and Medicine. I'm cooking healthy things for her, and this will make a great side. Thank you, Kenji! Great information, as always.
@m.theresa13852 жыл бұрын
@InfoScholar sending wishes for a speedy, full and complete recovery.
@Atifxx2 жыл бұрын
This made me smile. Sending lots of love your way :)
@maybury6172 жыл бұрын
This has been in my rotation since reading The Food Lab years ago. Always delicious!
@andrealiu51062 жыл бұрын
more vegetarian/vegan recipes pls! this looks bomb
@Pee-Pad2 жыл бұрын
I appreciate the simplicity of this one.
@nekro53422 жыл бұрын
I've made this recipe many times and it is excellent every time. Love the Food Lab!
@along59252 жыл бұрын
Your food and techniques are great! (And I think it's sweet that you share a taste with your friends...shared food is always tastier.)
@davidlui50052 жыл бұрын
i love how you cut the asparagus on a bias for the dogs hahaha 😂
@petrajaros86372 жыл бұрын
This looks amazing! I'll have to try it next year. I wish this video had been out back in June when we had our asparagus season in the Northeast. Darn time zones.
@prvtthd4012 жыл бұрын
Imagine adding chili flakes and maybe even garlic. That sounds so good.
@HotSauceStain2 жыл бұрын
We’ve all done that (same with a squirt of lemon), but I will be trying his method here, seems like something I’ve recently had at a nice French restaurant. Simple and buttery
@shadow_realm472 жыл бұрын
how about another variation with white pepper and a touch of grated parm and a spot of white vinegar?
@veronicaBolanos-mc4fc2 жыл бұрын
I love the added garlic idea
@wZem2 жыл бұрын
Looks delicious. I remember cooking a similar technique from a recipe I got off the internet for green beans and bacon.
@NicolasGarciaLieberman2 жыл бұрын
Saved in my playlist "recetas importantes de la vida" :)
@mattm41122 жыл бұрын
Shabu was rebelling against all of the times that he hasn't gotten to eat lil niblets of tasty food. What a hard life he lives.
@whimsinator2982 Жыл бұрын
Your videos are an explorative experience dude, so many new flavour combinations and cooking techniques. Thank you for uploading
@ricebrown12 жыл бұрын
I'll have to try that apple in the stock. Sounds interesting.
@UofMFan6282 жыл бұрын
Jamon calmly waiting for his taste of the food gets me every time lol
@hypermagical_ultraomnipotence2 жыл бұрын
Gonna try this next time I make asparagus, I've yet to be led wrong by any recipe of yours- you're my default goto if I am not 100% sure how I want to cook a thing :) After hating asparagus for 30 years courtesy of PTSD from canned asparagus (an absolute Geneva Convention violation of a food crime) I fell in love with roasted fresh asparagus a few years ago.
@KahlevN2 жыл бұрын
Awesome! This is my most recent technique I’ve been using for a while, previously mostly roasting it or steaming it, I definitely love it (though you do have to be careful cus it’s easy to overcook it) but like you haven’t seen much publicity for it online, so thanks for spreading the word!
@yanaysova5782 Жыл бұрын
It amazes me that every time I click on one of those quick and simple videos you make thinking "mehh it's asparagus its pretty simple anyway" and bam I learn 2/3 techniques I never knew before, amazing work Kenji!
@Max-cs1dn2 жыл бұрын
I love nice and simple recipes like this. Just made it with a tiny twist. I added a tiny bit (1/5 teaspoon) of dill and 2 cloves of minced garlic. I fried my garlic separately to just barely yellow and blend it in the sauce which I reduced on it own because I wanted my asparagus to be Al dente. I picked the asparagus out after 3-4 min and placed them on a plate while I was reducing the sauce. Apart from that, I used chicken stock instead and black pepper in the end rather than with salt during seasoning. It tasted absolutely amazing! Thank you Kenji for this amazing recipe!!
@jhope19232 жыл бұрын
This reminds me very much of a Pepin recipe on his series More Fast Food My Way. Excellent recipe. I think I'll make it for my family this week.
@m.theresa13852 жыл бұрын
Never miss a Pépin recipe . Always something to learn.
@elikirkwood45802 жыл бұрын
I do something similar to this when I make asparagus with steak. I do it in the pan I seared my steak in to get all the fond and I add enough butter and liquid to make a sauce for both the asparagus and the steaks
@jakeFrmOh2 жыл бұрын
good idea
@m.theresa13852 жыл бұрын
Yummm.. mouthwatering before it even hits the pan. So good.
@etherdog2 жыл бұрын
Kenji cooks so well that even his dogs like asparagus! Nice technique!
@Electric.Spaghetti.Neon.Studio2 жыл бұрын
I’m definitely gonna try this, though idk how GRILLED asparagus didn’t get a mention. My all-time favorite way to make it!
@RichardBanke2 жыл бұрын
I've been making Brussels sprouts exactly like this for years, never considered asparagus. Thank you
@ujaku_2 жыл бұрын
Love it. I learned about peeling it from Jacques Pepin. I always peel it now too
@MikeEswed2 жыл бұрын
We use to roast them with some olive oil in a hot cast iron. Brings out the sweetness and the char flavour. Awesome!
@insertname50572 жыл бұрын
Dry grilling on a bbq then dressing with oil, lemon and salt is my favourite way
@benjaminzachwieja81332 жыл бұрын
Learned from Jacques. Its good, and the technique is adaptable to a number of types of veg.
@mastod0n12 жыл бұрын
2:00 I peeled my asparagus for the first time tonight, never bothered with it before. Since I don't have a compost pile and I didn't want to let the peels go to waste I made a salad with them. Some vinaigrette and a little parmesan cheese, salt, black pepper, pine nuts, and fresh strawberries and I had a decent little salad. Ideally I would have liked to mix the asparagus peels with another salad leaf but I didn't have any. Still, not a bad way to use those peels.
@cpannekoek Жыл бұрын
For steamed asparagus, I was taught to put the ends and peelings at the bottom of a skillet, with only a little salted water, then place the asparagus on top. The trimmings act like a steamer basket, keeping the asparagus from sitting in the boiling in the water. This is especially useful with thicker, older asparagus which needs longer cooking time, and which yields more trimming from its woodier stalks.
@Pikakeung2 жыл бұрын
Man, my wife and I were just talking about making asparagus today. Here you are with this video. Thanks!
@APL65264 ай бұрын
Great vid Ty…not gonna lie favorite part - pups partaking!
@qsdfcvgyjmkl2 жыл бұрын
Kenji, what is your opinion on peeling the asparagus completely near the bottom instead of snapping it off? Jacques Pepin advises that peeling the "woody" portions will still leave the core that is still tender, and I have had success with that method. Personally it feels like I am wasting less, and it doesn't take too much extra time. What are your thoughts?
@ujaku_2 жыл бұрын
Jacques Pepin will tell you that method works beautifully!
@__nobody__2 жыл бұрын
I use the bottom ends & the peels to make asparagus soup, so it's basically zero waste and I don't really care about not taking away too much - Kenji just discarding the peels was painful to watch. (Recipe: Start by making what's basically asparagus stock from the peels & coarsely chopped ends, strain and bring back to a boil, thicken with a bit of flour (pre-dissolved in water), season to taste (salt/pepper/nutmeg, maybe some acidity or wine, ...), then turn off the heat. While it's still hot but not boiling, slowly stream in 1-2 beaten eggs while stirring. (Is that called "egg flower" in English too?) Optionally (strongly recommended!) chop a few stalks of cooked asparagus into bite-size pieces and throw them in.) Great as a starter soup or standalone light meal.
@offensivedemon2 жыл бұрын
@@__nobody__ thanks for the idea!
@AsianBM552 жыл бұрын
I've been doing since this I saw it on What's Eating Dan's asparagus episode and it comes out great everytime. A little more work but it also doesn't use the oven which is a big plus.
@Oceanbjorn2 жыл бұрын
Grew up with this being the standard way my family did a lot of veggies - not really great for some, honestly, but! Old PNW grandparent recipe: Instead of using a stock, when tomato season is starting to wind down, use over-ripe heirloom tomatoes (squishy enough to relatively easily hand-mash) as your braising "sauce" instead. With asparagus especially, it gives it a super umptious tang, and keeps them wildly juicy.l
@orifox16292 жыл бұрын
You can braise white asparagus (without the searing) using a little citrus and white wine instead of the stock and it is delicious. That said, you absolutely need to get it extremely fresh directly from the farmer or it gets woody and loses the delicate flavor. Rather than the intense flavor of asparagus you get this subtle wonderful flavor.
@kyleclerc80992 жыл бұрын
I've made this recipe a few times. Always a nice changed from asparagus that is roasted or grilled.
@DrJuan-ev8lu3 ай бұрын
I like to toss in some diced onion during brazing and add mushrooms during the steaming part.
@jenniferatwell96982 жыл бұрын
I love love love asparagus, and now I'm craving some roasted with gorgonzola.. yum.
@SansBalance2 жыл бұрын
The dogs were not trying to escape. They were merely contemplating getting acculturated with the neighborhood. (As if any one would want to run away from your cooking. Simply inconceivable.)
@MegatonDan2 жыл бұрын
Just in time for the end of asparagus season in the UK :) Definitely trying this next year. I usually just throw it on a hot griddle pan until it starts to char.
@jazzmoos53822 жыл бұрын
I’m watching this at 8:00 in the morning and want this for breakfast. mmmm 😋
@Hotsauceonmy2 жыл бұрын
You can cut like half an inch off and peel off the woody exterior if you wanna max out your asparagus yield
@dgdigital26592 жыл бұрын
I usually add garlic and lemon juice with butter
@lgolem09l2 жыл бұрын
Props to Kenji for using proper 24 hour time on his watch.
@nodidog2 жыл бұрын
Well this looks simple and delicious - Asparagus and stock added to my shopping list.
@Royyal_tee2 жыл бұрын
I'm so glad I found your channel. Enjoying! 😊 New subie.
@CardoDoza2 жыл бұрын
Love doing this with bacon! Awesome as always kenji!!
@Brazza3242 жыл бұрын
I want to try to make this, and maybe add some lemon juice for fun too.
@LikeBOOMCA2 жыл бұрын
As a german, i approve this recipe. Braising asparagus is the traditional way of preparing it here!
@MrsLala912 жыл бұрын
where are you from in germany? over here in the north of germany, boiling/blanching is the way to go. don’t mean to sound rude, I’m just curious :)
@egwatchlist71232 жыл бұрын
I personally love a tiny bit of acid to finish, just a bit of fresh lemon juice
@MissouriMatt542 жыл бұрын
Thank you for the video.
@Josh_Jenkins2 жыл бұрын
Gonna have to try this.
@bdawg9232 жыл бұрын
How come you haven't fixed your burners yet?
@LonelyLilPetunia2 жыл бұрын
You're supposed to peel asparagus?????
@jordanleach17472 жыл бұрын
Grilled Asparagus is usually the way i personally go, but I'll definitely give this a try! Kenji, I was wondering if you would show us your process of producing a demi glace. Would you be willing to show me?
@jomercer21113 Жыл бұрын
There's a bunch of asparagus in the fridge now, calling my name.....
@thomaswidmer21692 жыл бұрын
White Asparagus is a springtime delicacy in Germany. Usually it's blanched and served with Hollandaise sauce. Super lecker! Thanks for the great content as always Kenji!
@StationaryTransient2 жыл бұрын
Trying this tonight.
@nickblackmon8422 жыл бұрын
Peeling asparagus! 🤯 Duh! Never even occurred to me to try that.
@katiesoup42762 жыл бұрын
Huh, I was wondering why leftover asparagus always seemed inedible. As the only asparagus eater in my household, I've always been on the hook for eating all of it...which gets difficult the second day. Guess I need to try braising!
@Yupppi Жыл бұрын
Just this week I tried to peel asparagus and I was left with sticks that were split in half and had at best 50% left. The best attempt was a really sharp knife. Impossible to peel...
@redshirt2562 жыл бұрын
Wow this looks great, will give it a go later this week 😁
@oe3phen2 жыл бұрын
I need to try this... plus a dash of fish sauce? hmmmm...
@Max-cs1dn2 жыл бұрын
Thank you kenji I have some asparagus in fridge rn
@wastrelway32262 жыл бұрын
I think I don't need an asparagus dish... but this does look delicious and so simple.
@donitsi60952 жыл бұрын
Kenji!! How do you sharpen your knives? What's the best way/tool for that, I'm looking to buy some and could use a professionals advice
@toin98982 жыл бұрын
I usually char my asparagus, this is an interesting way to prep it. will have to try it next year when my asparagus plant finally starts fruiting
@fathersonandskillet2 жыл бұрын
You mentioned pasta sauce. What if you cut the asparagus into short pieces and tossed it, and its accompanying sauce, with a pasta. Possibly penne?
@Atifxx2 жыл бұрын
Was this inspired by Dan from the test kitchen?
@Jiratram2 жыл бұрын
I never had an asparagus and its rare here in my country, I wonder how would it taste like.
@universalsprout2 жыл бұрын
Kenji you should create a second channel just with the short clips you cut out. Letting the dog in, peeling asparagus, etc.
@hayhehes12 жыл бұрын
Can you add other veggies and use the same technique? Eg cauliflower, mushrooms, green beans, etc
@IllumeEltanin2 жыл бұрын
Oh... I imagine this method would translate well to braised celery. 💖 Is it currently too hot here in the Seattle area for cream of asparagus soup from the ends and peelings?
@m.theresa13852 жыл бұрын
I’ll have to give this a try. I love celery and frequently have a bit too much on hand.
@datcraylay32352 жыл бұрын
the freeze frame on Jamón lol
@supercarpro2 жыл бұрын
Ha saw your post about this on reddit the other week, little did i know u were gonna make a vid!
@peters41362 жыл бұрын
Great catch by Jamon!
@turbulents2 жыл бұрын
Can you do this with other vegetables? I have Brussels sprouts, could those work?
@antonblanck98342 жыл бұрын
I'm always jealous of that 'spatula holder' Kenji has on the side of the stove. Anyone know where to get something similiar to that? to let the utensils 'rest' when you are cooking?
@JKenjiLopezAlt2 жыл бұрын
Google spoon rest.
@aleksijevujovic72622 жыл бұрын
what kinda dog would try to escape a household with such delicious food 😭😭
@tannerfrey38462 жыл бұрын
kenji why do you manually ignite your stove top? enlighten me
@DeepakJain-wk9ge2 жыл бұрын
In a recent episode Kenji praised a Californian extra virgin olive oil, does someone remember which one please ?
@hollydrouillard51152 жыл бұрын
Can you link that lighter you used to light your stove with!! I need that!
@DeepakJain-wk9ge2 жыл бұрын
Yes, I also want to know
@divinebluesky2 жыл бұрын
That looks amazing, but it looks like a single serving to me 😋
@piotrkrystyniak77252 жыл бұрын
Is this actually braising? Or maybe stewing?
@florisbrussaard1132 Жыл бұрын
Hi Kenji! I just subscribed to your channel. The videos are wonderful. I hope you never lose your cooking passion that sparked you to make this. Have you tried using white wine with braising veggies? I saw a recipe from Gordon Ramsey for braised leeks that was tasty. He also added blended nuts for a crunchy component. This looks amazing though, I will try this tonight. Cheers buddy!
@therunningidiot2 жыл бұрын
2:41 looks like the most angry face I've ever seen on asparagus.
@smidty772 жыл бұрын
Not sure if you've already made this video or not but could you do a video explaining your composting process. You have that plastic compost bin that you keep on your counter but what happens to it after that?
@UnbreakableIcePick2 жыл бұрын
I think he said there is. Some kind of neighborhood group that picks up all of the compostables like you’d have the city come in and pick up your garbage bins once a week
@DonnyDeleto2 жыл бұрын
i come from germany and im always surprised again how u pronounce "Spargel" in english :D i like
@jesuitx2 жыл бұрын
I trust Kenji because he uses the Infographic Modular watch face
@Moosa11932 жыл бұрын
What brand (or brands) of olive oil do you use for cooking (or recommend)?
@m.a.a.d92752 жыл бұрын
Hey Kenji, can you do one on roasted asparagus? I see a lot of people mentioning it
@NathiRV2 жыл бұрын
almost didn’t catch the last part!
@Jonpoo12 жыл бұрын
Is there any trick to reduce greasiness when tossing vegetables in oil? Is the answer just to use less oil? Or maybe to try and create an emulsion?
@AdamD0212 жыл бұрын
I just had grilled aspargus on Saturday and last night. . . . a day late. Next time though. . .
@lepistanuda2 жыл бұрын
Would you serve this with anything in particular? I find the idea of just braised asparagus a little lonely and unfinished…… maybe served with French bread and nice butter?
@JKenjiLopezAlt2 жыл бұрын
Witb a roast chicken or a poached egg or a baguette and a salad.