Make Perfect Asparagus with Jacques Pepin | Today's Gourmet | KQED

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

Discuss the health benefits of asparagus and its low calorie content.

Select firm asparagus with tight heads and peel the asparagus to make it edible.

Cut off the tough ends of the asparagus.

Dice the asparagus into pieces.

In a pot, add a cup of water, a dash of sugar, and a bit of olive oil to create a broth.

Add the diced asparagus to the pot and season with salt and black pepper.

Cook the asparagus until tender, about 3-5 minutes, then drain and set aside.

In a separate pan, prepare a mixture of herbs de Provence, salt, and black pepper to season the meat.

Add a dash of olive oil to the pan and brown the meat for about 4 minutes on each side.

Prepare a glaze for the carrots by adding water, sugar, salt, and butter in another pot, then add sliced carrots and cook until glazed, garnishing with chives at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens