Serious Eats: Recipes
Cook the Book: Asparagus with Butter and Soy
Over the weekend I served this Asparagus with Butter and Soy from Andrea Reusing's Cooking in the Moment as the first course of a little impromptu dinner. After a few bites everyone was dying to know what was in the sauce. Super savory and a little bit smokey, this was not the kind of plate that you'd ever imagine was made from such simple, almost pedestrian ingredients.
As is the case with nearly all of the recipes in Cooking in the Moment, the key to this magical sauce was in the recipe's title—butter and soy. Add the creamy yolk of a gently poached egg to blanched and lightly charred young asparagus dressed in butter and soy—that's it. Hearty and salty in the best way, the kind of plate that makes it easy to think about becoming a seasonal vegetarian because, really, who needs steak when you have perfect asparagus and runny poached eggs?
As always with our Cook the Book feature, we have five (5) copies of Cooking in the Moment to give away this week.