Mike's Local Gourmet: Grilled Asparagus with Arugula Cream Sauce
NBCRightNow.com - Here's Chef Brian Hodges' recipe for grilled asparagus with an arugula cream sauce!
Ingredients 2 lbs. asparagus, trimmed 1/2 cup heavy cream 2 handfuls of arugula, washed 1 tablespoon Herbs de Provence (you can find this in the spice section of the grocery store) or a mix of your favorite fresh herbs 1 tablespoon butter Salt White pepper
1) Trim the bottom ends of the asparagus and wash well; dry with a paper towel.
2) In a saucepan on medium-high heat, melt butter and add asparagus. Cook for about 1-2 minutes on each side and sprinkle herbs over the top halfway through cooking.
3) In a separate pot, reduce heavy cream with salt and white pepper on medium-high heat by just more than half (until thick, about 5-8 minutes). Once the cream is reduced, add the arugula and turn down the heat to low and cook for 1 minute (that way the arugula stays firm and fresh).
4) Spoon the cream onto a plate, and layer the asparagus on top!
Now is the best time to eat asparagus, as it's right in the middle of the season! If you want to eliminate the butter from the recipe, you can opt to steam the asparagus; just be sure to have a large bowl with water and ice ready to go. By adding the cooked asparagus to an ice bath, you halt the cooking process which helps the veggie keep it's color and firmness (this works with all steamed vegetables).