Wash Your Veggies
Don’t ever assume that your store bought veggies have been washed or are clean. A lot of folks think that certain herbs, veggies and even packaged greens are as clean as a whistle. Not long ago I had a dinner party and served asparagus for the first course. The only problem was that every bite was ruined by invasive sand that “wasn’t” washed off. Boy it was worse than egg shells! gnarly! Even old kitchen dogs get bitten by forgetting common everyday sense. Not to mention all of that prep that went down the drain…
Roasted Asparagus with Cherries and Pecorino
Serves 6 people… turn on oven to 550°
1 bunch asparagus, washed and ends removed
1 heaping tablespoon extra virgin olive oil
1 heaping tablespoon lemon juice
Salt and pepper
1 shallot, peeled and minced
1 teaspoon fresh thyme
½ cup red wine, cabernet or shiraz
½ lb pitted and rough chopped cherries
½ cup chicken stock *water works fine
pecorino or parmesan, shaved with veggie peeler
In a small sauce pot, sweat the shallots and thyme in a dab of veggie oil. Add the wine and cherries and reduce by ¾. Add the stock and simmer until the cherries start to break down and thicken the sauce. Take off the heat and season. If it’s too acidic, then mix in some extra virgin olive oil to round out the taste. Toss the asparagus with the extra virgin olive oil, lemon, salt and pepper. Place on a sheet pan lined with parchment. Roast until done, anywhere from 10 to 15 minutes. Place a few spears on plate, spoon over sauce and lay down a sliver of cheese. Fantastico!
Tags: bunch asparagus, chopped cherries, extra virgin olive oil, pecorino, shallots
