Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs) Recipe

Origin: France Period: Traditional

Traditionally this dish is made with wild asparagus. But the pencil-thin young asparagus you get at the beginning of the season makes an acceptable substitute though the dish works equally well with any asparagus.

Ingredients

2 medium onions, thinly sliced
5 garlic cloves, thinly sliced
zest of 1½ lemons, thinly sliced (peel with a potato peeler then shred)
7–8 tbsp very good olive oil
12 black peppercorns
150ml white wine
6 tbsp lemon juice
600ml water
1 tsp sea salt
36 fresh asparagus spears
1 sprig thyme
1 bayleaf
1 small handful flat-leaf parsley, chopped

Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs) Preparation:

Method:

First fry the onion, garlic and lemon zest in the olive oil (preferably in a large heavy-bottomed pot). Fry on low heat and once the onions have softened add the peppercorns, wine, lemon juice, water, thyme, bayleaf and salt. Simmer for 20 minutes then peel the asparagus and place in the simmering sauce. Add a little water to make-up for any volume lost during cooking, turn the heat down to a very low simmer, cover and allow to cook for 20 minutes.

Transfer the spears to a warmed serving plate and turn up the heat under the pan. Reduce the sauce until it's the consistency of syrup then spoon over the asparagus. Sprinkle the chopped parsley over the top and serve.

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Welcome to the Celtnet Recipes Page for Asparagus in Garlic, Lemon and Herbs

Asperges Marinées à la Niçoise(Asparagus in Garlic, Lemon and Herbs) Recipe

Origin: France Period: Traditional

Ingredients

Asperges Marinées à la Niçoise(Asparagus in Garlic, Lemon and Herbs) Preparation:

Method:

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