Cooking with Styles: Vinaigrette on poached asparagus and pan-seared asparagus with a balsamic glaze

Cut off about a third of the asparagus to ensure the ends are all the same length.

Peel the thicker asparagus to open up the tender flesh underneath.

Prepare a pot of boiling salted water for poaching the asparagus.

Sear the pan-seared asparagus in a pan with olive oil, salt, and pepper.

Poach the asparagus (purple, white, and green) in boiling water for about 3 to 4 minutes until crispy but tender.

Turn the asparagus every minute to achieve a little char.

Remove the asparagus from the boiling water and place it in an ice bath to stop the cooking and keep the colors bright.

Dry off the asparagus with a hand towel to remove excess water before adding vinaigrette.

Drizzle the vinaigrette over the poached asparagus and top with shaved Parmesan and parsley, finishing with cracked pepper.

Drizzle balsamic vinegar glaze over the pan-seared asparagus and add Parmesan cheese.

Equipment Needed

Spice Level:

Dietary

Allergens