Don’t get sauté make sauté :)

Wednesday 29 April 2009 | Posted by Kishi | Saute

With the heat sometimes cooking, eating all seem like a dreary job. Weather is searing, eating out can be not as much fun with the scorching heat and I am in no mood to take chances with the way the tummy bug is going on. So I’m taking it easy. Confined indoor as much as possible and cook something appetizing and light. I had to go to INA to get some ingredients for my work. I must tell you that place is “cloud nine “for somebody who is hunting for ingredients though there are times I hope it was a bit cleaner.

My sabji vala bhiya (vegetable vendor) had a lot of interesting produce come in. Endives, Brussels sprouts, radicchio. He was keen I tried these organic baby carrots from Bangalore. I picked up 2 bunches and some asparagus.

Asparagus is a big part of Chinese and British meal. I have tried white asparagus in US but in Delhi I find it infrequently. And it is very luxurious.

Did you know leaves of asparagus plant are needle like?

Got home and made this:


2 bunch baby carrots cut off stems and peel
10-12 asparagus
1 small shallot, thinly sliced (red onion if you can’t find shallots)
1 clove garlic, minced
2 tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper to taste

Trim off sturdy ends from asparagus and cut into 2 inch pieces at a diagonal. Blanch carrots and asparagus in salted boiling water for 2 minutes or till done. Do away with water and drain. In a large sauté pan, heat olive oil and add in shallots and garlic and sauté for 30 seconds or until garlic is fragrant. Add the blanched carrots and asparagus and sauté for 2 more minutes. Season to taste with salt and pepper and serve hot.

Serve it with Honey mustard dressing or Spicy Mustard Dip.

Simple and Delicious!



SocialTwist Tell-a-Friend