Asparagus Coins

  Posted on May 12, 2011  by Leslie Blythe  No comments

What is this?!

I love to cut up vegetables in unexpected ways, like shredding Brussels sprouts.  Here is a recipe that is adapted from Thomas Keller’s (from The French Laundry & Per Se fame) Ad Hoc At Home for asparagus.  There is nothing like baffling your guests!

Asparagus Coins  

Serves 6

2 lbs fresh Asparagus
1 large bunch chives
½ to 1 cup canola oil
salt
pepper
grated parmigiano reggiano cheese

Chop chives and add to canola oil. Run through the blender or use an immersion blender for 15 – 20 seconds. Add salt and fresh cracked pepper and set aside.

Wash asparagus and remove tough ends. Bunch together with a rubber band and using a mandoline slice asparagus into coins from bottom end until reaching the tips. Place coins and tips together in a bowl.

Heat chive oil over med heat in a skillet and add asparagus, sautéing until crisp tender about 5 – 7 minutes. Season with salt and cracked pepper to taste. Place into a serving bowl, grate parmesan cheese over top and serve.