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Blistered Asparagus with Cilantro Balsamic Drizzle


I love roasted vegetables, and I’m perfectly happy with my simple roasted, well-salted veggies, but when it comes to Yom Tov I really try to think of ways to dress it up, and this answers that need well. Psst. Use the dressing on everyyythinggggg!!


Prepare the Asparagus

1. Steam asparagus in one to two inches (two and a half to five centimeters) of water seasoned with one teaspoon salt until just cooked, about five minutes. Transfer steamed asparagus to an ice water bath to stop the cooking process and ensure bright green asparagus. Heat a frying pan over high heat and drizzle in the olive oil. Add the asparagus and blister. This can take around 10 minutes. You don’t want to stir it every minute, because you want it to make contact with the bottom of the pan with enough time for it to blister before it overcooks. Remove from heat.
2. Combine dressing ingredients in a small bowl. Drizzle over the asparagus just before serving.
3. If desired, serve with an oven-dried radish (see tip).


To make oven-dried radish, place thinly sliced radish on a baking sheet and bake at 170 degrees Fahrenheit (75 degrees Celsius) for 30 minutes.


To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. The easiest way to remove these side leaves is to peel the entire asparagus (make sure to get thick ones!).


Photography by Moshe Wulliger
Food Styling by Renee Muller