When we think spring, asparagus is one of the first things that pops to mind. It has a distinctive, verdant flavor, and it's one of the most versatile veggies around. The woody, fibrous spears can be subdued by steaming or roasting, puréed into a velvety soup, or shaved thinly for a salad. This week, share your best asparagus techniques!
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Panko, salt and pepper get mixed in one bowl, an egg is beaten in another bowl -- all in the service of the Meyer lemon. Stay tuned.
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Merrill diligently pares the bottoms of the asparagus spears, as we get the rest of our ingredients ready. This is the kind of recipe for which it's best to get everything prepped before you begin mixing and frying.
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Amanda begins filling a jar for the dressing. In went the herbs (cilantro, mint and basil) and chili-garlic paste. More to come.
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Meanwhile, Merrill blanched the asparagus. This takes less time than you think. Keep checking, and remember that the spears will continue to soften a bit after coming out of the boiling water.
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Merrill transferred them to an ice water bath.
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Amanda stuffed the rest of the ingredients into the jar, willfully ignoring the fact that the jar was too small for the task. You'll notice that in addition to the herbs and chili-garlic paste, there are now shallots, sugar, Worcestershire sauce, olive oil, jalapeno, ginger, lemongrass and lime juice in there, too.
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She makes it work, shaking the h*** out of it.
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It's a good idea to pat the asparagus dry before adding the dressing.
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Merrill slices the Meyer lemon, skin and all.
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Heating the oil for frying. You only need 1/2 to 1 inch of oil, but use a deep pan anyway.
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Dipping the lemon in egg.
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Then the seasoned panko.
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Then gently lowered into the oil for a quick toasting. It takes less than a minute.
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