Visit the Pith Store to see what we make, where we’re stocked, access our small monthly drops of goods for online ordering, and check if supper club seats are available. While I still enjoy occasionally hosting strangers at my home for seasonal and social meals, the project has grown into a line of simple home goods that let anyone tap into the joy of do-it-yourself hospitality. I started the Pith Supper Club while studying economics at Columbia University. Makes about ½ cup dressing, or enough for one or two bunches of steamed asparagus.I’d like to make the world more delicious. Then stir in the parsley and season to taste with salt and pepper. ¼ cup drained and roughly chopped roasted red peppersĬombine everything but the salt, pepper and parsley in a food processor and process until mixed, about 15 seconds. Roasted Red Pepper Vinaigrette for Steamed Asparagus I have never found peeling worth the effort, even for thick spears, and simply snap off the woody, stiff bottoms of the spears and proceed with my recipe. The only benefit of these special peelers over a regular vegetable peeler is that your spears are less likely to snap. If you are really gadget-geeky, you can get an asparagus peeler, which is like a set of tongs with a peeler on one side and a groove to fit thick or thin spears on the other. Some prefer the silky texture of peeled asparagus, and these folks will peel the stalks below the tips with a vegetable peeler, especially thicker spears. That, for many asparagus lovers, is the question. This and other vinaigrettes, from Best American Side Dishes (America's Test Kitchen, $35) by the editors of Cook's Illustrated, are also terrific on green salads. ![]() Just bring it to room temperature before using. Transfer asparagus to a platter and drizzle with the vinaigrette at left, which can be made ahead and stored in the refrigerator for a day or so. If you are eating it hot, don't waste any time. If you want to eat the asparagus cold, plunge it into a bowl of ice water right after steaming for a few minutes to stop the cooking, then drain. The asparagus should bend a bit and the color should be bright green. Steam for about 5 minutes for thin spears, 7 or 8 minutes for thick spears. ![]() Add the asparagus to the basket, cover the pot again and lower heat to medium-high. ![]() Cover the pot and bring the water to a boil. Place a steamer basket or insert in a large pot and add just enough water that it does not hit the bottom of the basket. To steam asparagus, wash the spears and snap off the woody bottoms. Then steamed asparagus graduates from bland to captivating. ![]() Unless you have a wonderful sauce or dressing at the ready to drizzle on it right after your stalks leave the steamer pot. Steaming is the easiest way to cook asparagus, but also the blandest. Once cooked, it can be eaten hot, cold or at room temperature. Asparagus is best when it is cooked just enough so that it still has some resistance when you bite it and its green hue hits a vivid peak. Overcooked asparagus is almost criminal, but raw asparagus isn't right either. It would be fair to say I consume enough asparagus every year to get sick of it, but it's more truthful to say that I never do. We eat asparagus almost every night for a month or so, until the perennial plants shoot up to more than 5 feet tall, and by late June, fill out to become a pretty, feathery hedgerow that I love except for one reason: it blocks the view of the rest of the garden. This is how I know that the local asparagus harvest is here. Every day, more spears break ground, and the ones that sprouted earlier are getting taller. The southern view from our dining room hits straight onto our asparagus bed, and right now, it's a hotbed of growth.
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