Friday, March 17, 2017

Old School Asparagus

Back in the day, clever home cooks steamed asparagus in a percolator. Standing the spears on end in an inch of water is an ideal way to make the most of a spring favorite. I added an enameled steel percolator to the batterie de cuisine after shifting most of the cooking to an induction hotplate.

The first thing I did after bringing the new coffee pot home was discard and recycle the aluminum perk mechanism. I make large batches of drip, er, pour-over in the thing. It's easy to reheat gently over the quick heat of the induction unit.

The inch of water under asparagus boils in seconds. The domed top accommodates extra long spears. Set the top in place after the water boils, and keep a close eye on the process. Seconds count. When the asparagus is just relaxing, pull it off the heat, drain the pot through the spout, and fill it with cold water to stop the cooking.

The process yields tender-crisp spears that are firm enough to eat with the fingers -30-

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