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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