blanched asparagus + peach

May 29, 2014 • Nancy Wolfson-Moche

Blanching brings out the layers of delicate tastes in fresh asparagus. Here, the asparagus is chopped and topped with slices of  a sweet, firm, juicy peach.

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serves 2

INgredients

1 bunch asparagus

1 peach

pinch sea salt

Lemon wedge (optional)

Process  Peel the outer layer of skin from the asparagus. Wash them well by immersing them in water. Chop them into inch-long pieces.

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Use a deep stainless steel skillet and fill it ¾ to the top with water. Add a pinch of sea salt and bring to a boil. Drop the asparagus pieces into the water.

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When they rise to the top (should take 20 -30 seconds) remove them with a wire mesh skimmer. Arrange the asparagus pieces in a small bowl. Squeeze fresh lemon on them if desired. Cut a fresh piece into small sections, skin on. Top the asparagus with one or more peach sections.

©Nancy Wolfson-Moche 2014

 

 

 

 

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.