Braised Asparagus with Lemon & Chives
- 1 lb thick asparagus
- 1 cup water
- 0.25 cup vegetable broth
- 2 Tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp lemon zest
- 2 tsp chives
- 1 12-inch skillet
- 1 paring knife
- 1 platter
Trim bottom inch of thick asparagus spears; discard trimmings. Peel bottom two-thirds of spears until white flesh is exposed. Bring water, vegetable broth, olive oil, and salt to simmer in 12-inch skillet over high heat. Add asparagus in even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, until asparagus is tender and can be easily pierced with tip of paring knife, 8 to 10 minutes.
Remove lid and continue to cook, shaking and swirling skillet, until skillet is almost dry and asparagus is glazed, 1 to 3 minutes. longer. Off heat, add lemon zest and juice and half of chives and toss to coat. Transfer asparagus to platter, sprinkle with remaining chives, season with salt to taste, and serve.
Braised Asparagus with Orange and Tarragon
Substitute orange zest and juice for lemon, increasing amount of orange juice to 1 tablespoon. Substitute minced fresh tarragon for chives.
Braised Asparagus with Sherry Vinegar and Marjoram
Substitute 1 teaspoon sherry vinegar for lemon zest and juice and 1 teaspoon minced fresh marjoram for chives.
- Cook's Illustrated