There are two kinds of people in the world: the folks who peel their asparagus, and those who don’t. I am a proud member of the peeling minority, since it makes the stalks more tender and edible.
In general, the preparation of asparagus is inconsistent. Many recipes instruct the chef to snap off the end of the asparagus where it would naturally break. Do not do this! How many of us have done this just to have most of the stalk end up in the garbage? This is just a waste of money– please remember to cut the ends off the asparagus instead, and save what you can of the stalk.
Some think that peeling the asparagus depends on the thickness of the stalk. If you have a rather thick piece, about 1/2-inch diameter or larger, the answer would be a resounding yes to peeling it. If you have a very thin stalk, trim the bottom and lightly peel, just enough to take those bulky knobs off.
If you do choose to peel it, the easiest way is to place it against a flat surface and hold the tip. Take a vegetable peeler and gently peel, exposing the lighter green part of the stem. The keyword is “gently” here.
Your beautifully (and skillfully, I might add) peeled asparagus is now ready for cooking. Do this very carefully, until they turn bright, beautiful green, so you keep their tastes intact.
This elegant side dish is delicious. The tomatoes are roasted to perfection, resulting in a sweet, caramelized flavor that blends superbly with the asparagus. The vinegar and lemon lend a nice tang, and the onions give it a nice kick. The best part is the ricotta, which adds depth of flavor and a smooth texture. Put this on your “keeper” list.
This recipe will serve 4-6 people who will have new faith in peeling asparagus– give it a shot!
Ingredients for Asparagus with Balsamic Tomatoes:
1 pound asparagus, peeled lightly and trimmed
1-pint grape tomatoes, cut in half
1/2 cup red onion, sliced
2 tablespoon extra-virgin olive oil
2-3 garlic cloves, chopped
3 tablespoon balsamic vinegar
1 teaspoon kosher salt, plus 2 tablespoons set aside
1/2 teaspoon freshly ground black pepper
Juice and zest of 1/2 lemon
4 tablespoons ricotta cheese
Preheat oven to 425 degrees F.
Combine tomatoes, onions, olive oil, garlic, lemon juice and zest, balsamic vinegar, salt, and pepper in a medium-size bowl.
Line a baking pan with parchment paper.
Place tomato mix onto baking pan, making sure they are laid out in a single layer. I like to place them “cut side up”.
Place in oven to roast for 20 to 25 minutes.
Bring a medium-size pot with water to boil.
Add 2 tablespoons of salt to the water.
Prepare a bowl of ice water.
Place asparagus in the pot and cook for 2 minutes (any longer and you will have mushy asparagus); the asparagus should be bright, beautiful green.
Drain asparagus and drop into a bowl of ice water to stop cooking.
Drain again, and let asparagus come to room temperature.
Arrange asparagus and tomatoes on a serving platter.
Sprinkle with cheese.
Serve warm or room temperature.
It’s that simple.
