Braised Asparagus is Great | Kenji's Cooking Show

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Braised Asparagus is Great | Kenji's Cooking Show

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2 жыл бұрын

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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

@mericle123 2 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 🙏

@derpingflamingo 2 жыл бұрын

hey dad

@a__youtube__user 2 жыл бұрын

hey dad

@spongegar5202 2 жыл бұрын

hey dad

@jguth66 2 жыл бұрын

Hey dad

@jayissocool 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.4156 2 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.

@RevShifty 2 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.4156 2 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.

@sephirothjc 2 жыл бұрын

Do you ever think about how Kenji's dogs sometimes get to try better dishes than most of us can?

@infoscholar5221 2 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.theresa1385 2 жыл бұрын

@InfoScholar sending wishes for a speedy, full and complete recovery.

@Atifxx 2 жыл бұрын

This made me smile. Sending lots of love your way :)

@LonelyLilPetunia 2 жыл бұрын

I usually go with roasted asparagus but I'll have to try this!

@maybury617 2 жыл бұрын

This has been in my rotation since reading The Food Lab years ago. Always delicious!

@hypermagical_ultraomnipotence 2 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.

@along5925 2 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.)

@nekro5342 2 жыл бұрын

I've made this recipe many times and it is excellent every time. Love the Food Lab!

@Pee-Pad 2 жыл бұрын

I appreciate the simplicity of this one.

@andrealiu5106 2 жыл бұрын

more vegetarian/vegan recipes pls! this looks bomb

@davidlui5005 2 жыл бұрын

i love how you cut the asparagus on a bias for the dogs hahaha 😂

@NicolasGarciaLieberman 2 жыл бұрын

Saved in my playlist "recetas importantes de la vida" :)

@prvtthd401 2 жыл бұрын

Imagine adding chili flakes and maybe even garlic. That sounds so good.

@HotSauceStain 2 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_realm47 2 жыл бұрын

how about another variation with white pepper and a touch of grated parm and a spot of white vinegar?

@veronicaBolanos-mc4fc 2 жыл бұрын

I love the added garlic idea

@UofMFan628 2 жыл бұрын

Jamon calmly waiting for his taste of the food gets me every time lol

@wZem 2 жыл бұрын

Looks delicious. I remember cooking a similar technique from a recipe I got off the internet for green beans and bacon.

@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!

@mattm4112 2 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.

@petrajaros8637 2 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.

@jhope1923 2 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.theresa1385 2 жыл бұрын

Never miss a Pépin recipe . Always something to learn.

@ricebrown1 2 жыл бұрын

I'll have to try that apple in the stock. Sounds interesting.

@etherdog 2 жыл бұрын

Kenji cooks so well that even his dogs like asparagus! Nice technique!

@APL6526 2 ай бұрын

Great vid Ty…not gonna lie favorite part - pups partaking!

@whimsinator2982 Жыл бұрын

Your videos are an explorative experience dude, so many new flavour combinations and cooking techniques. Thank you for uploading

@elikirkwood4580 2 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

@jakeFrmOh 2 жыл бұрын

good idea

@KahlevN 2 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!

@RichardBanke 2 жыл бұрын

I've been making Brussels sprouts exactly like this for years, never considered asparagus. Thank you

@DrJuan-ev8lu Ай бұрын

I like to toss in some diced onion during brazing and add mushrooms during the steaming part.

@insertname5057 2 жыл бұрын

Dry grilling on a bbq then dressing with oil, lemon and salt is my favourite way

@Max-cs1dn 2 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!!

@m.theresa1385 2 жыл бұрын

Yummm.. mouthwatering before it even hits the pan. So good.

@benjaminzachwieja8133 2 жыл бұрын

Learned from Jacques. Its good, and the technique is adaptable to a number of types of veg.

@Pikakeung 2 жыл бұрын

Man, my wife and I were just talking about making asparagus today. Here you are with this video. Thanks!

@Electric.Spaghetti.Neon.Studio 2 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!

@ujaku_ 2 жыл бұрын

Love it. I learned about peeling it from Jacques Pepin. I always peel it now too

@MikeEswed 2 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!

@mastod0n1 2 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.

@orifox1629 2 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.

@SansBalance 2 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.)

@kyleclerc8099 2 жыл бұрын

I've made this recipe a few times. Always a nice changed from asparagus that is roasted or grilled.

@AsianBM55 2 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.

@Oceanbjorn 2 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

@nodidog 2 жыл бұрын

Well this looks simple and delicious - Asparagus and stock added to my shopping list.

@Hotsauceonmy 2 жыл бұрын

You can cut like half an inch off and peel off the woody exterior if you wanna max out your asparagus yield

@jenniferatwell9698 2 жыл бұрын

I love love love asparagus, and now I'm craving some roasted with gorgonzola.. yum.

@dgdigital2659 2 жыл бұрын

I usually add garlic and lemon juice with butter

@jazzmoos5382 2 жыл бұрын

I’m watching this at 8:00 in the morning and want this for breakfast. mmmm 😋

@MegatonDan 2 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.

@MissouriMatt54 2 жыл бұрын

Thank you for the video.

@lgolem09l 2 жыл бұрын

Props to Kenji for using proper 24 hour time on his watch.

@Josh_Jenkins 2 жыл бұрын

Gonna have to try this.

@qsdfcvgyjmkl 2 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.

@offensivedemon 2 жыл бұрын

@@__nobody__ thanks for the idea!

@Royalteelive 2 жыл бұрын

I'm so glad I found your channel. Enjoying! 😊 New subie.

@LikeBOOMCA 2 жыл бұрын

As a german, i approve this recipe. Braising asparagus is the traditional way of preparing it here!

@MrsLala91 2 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 :)

@egwatchlist7123 2 жыл бұрын

I personally love a tiny bit of acid to finish, just a bit of fresh lemon juice

@Brazza324 2 жыл бұрын

I want to try to make this, and maybe add some lemon juice for fun too.

@jomercer21113 Жыл бұрын

There's a bunch of asparagus in the fridge now, calling my name.....

@bdawg923 2 жыл бұрын

How come you haven't fixed your burners yet?

@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...

@CardoDoza 2 жыл бұрын

Love doing this with bacon! Awesome as always kenji!!

@redshirt256 2 жыл бұрын

Wow this looks great, will give it a go later this week 😁

@LonelyLilPetunia 2 жыл бұрын

You're supposed to peel asparagus?????

@thomaswidmer2169 2 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!

@StationaryTransient 2 жыл бұрын

Trying this tonight.

@antonblanck9834 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?

@JKenjiLopezAlt Жыл бұрын

Google spoon rest.

@blitzology 5 ай бұрын

top with lemon zest

@peters4136 2 жыл бұрын

Great catch by Jamon!

@nickblackmon842 2 жыл бұрын

Peeling asparagus! 🤯 Duh! Never even occurred to me to try that.

@donitsi6095 2 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

@hollydrouillard5115 2 жыл бұрын

Can you link that lighter you used to light your stove with!! I need that!

@DeepakJain-wk9ge 2 жыл бұрын

Yes, I also want to know

@katiesoup4276 2 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!

@jordanleach1747 2 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?

@oe3phen 2 жыл бұрын

I need to try this... plus a dash of fish sauce? hmmmm...

@turbulents 2 жыл бұрын

Can you do this with other vegetables? I have Brussels sprouts, could those work?

@tannerfrey3846 2 жыл бұрын

kenji why do you manually ignite your stove top? enlighten me

@Max-cs1dn 2 жыл бұрын

Thank you kenji I have some asparagus in fridge rn

@wastrelway3226 2 жыл бұрын

I think I don't need an asparagus dish... but this does look delicious and so simple.

@Jiratram 2 жыл бұрын

I never had an asparagus and its rare here in my country, I wonder how would it taste like.

@supercarpro 2 жыл бұрын

Ha saw your post about this on reddit the other week, little did i know u were gonna make a vid!

@universalsprout 2 жыл бұрын

Kenji you should create a second channel just with the short clips you cut out. Letting the dog in, peeling asparagus, etc.

@datcraylay3235 2 жыл бұрын

the freeze frame on Jamón lol

@Atifxx 2 жыл бұрын

Was this inspired by Dan from the test kitchen?

@hayhehes1 2 жыл бұрын

Can you add other veggies and use the same technique? Eg cauliflower, mushrooms, green beans, etc

@fathersonandskillet 2 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?

@Moosa1193 2 жыл бұрын

What brand (or brands) of olive oil do you use for cooking (or recommend)?

@Jonpoo1 2 жыл бұрын

Thanks for another great video. Is there any reason not to melt the butter and fry(+brown) the asparagus in the butter before adding the stock? Maybe it emulsifies better that way?

@IllumeEltanin 2 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.theresa1385 2 жыл бұрын

I’ll have to give this a try. I love celery and frequently have a bit too much on hand.

@Jonpoo1 2 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?

@piotrkrystyniak7725 2 жыл бұрын

Is this actually braising? Or maybe stewing?

@toin9898 2 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

@jesuitx 2 жыл бұрын

I trust Kenji because he uses the Infographic Modular watch face

@NathiRV 2 жыл бұрын

almost didn’t catch the last part!

@smidty77 2 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?

@UnbreakableIcePick 2 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