🌿 Fallow’s Sautéed Asparagus
Quick Summary: The signature technique from the chefs at Fallow Restaurant. By meticulously peeling the stalks instead of snapping them, and pan-steaming them in olive oil instead of boiling, you eliminate waste while retaining maximum nutrients, crunch, and a vibrant green color.
🛒 Ingredients
- 1 bunch Thick asparagus
- 15g (1 tbsp) Olive oil
- Flaky sea salt (to taste)
- Black pepper (to taste)
🧑🍳 Instructions
>> servings: 1
Do not snap the ends off! Instead, take your @thick asparagus{1%bunch} and trim off the little protruding leaves/scales down the stalk using a #paring knife.
Cut off the very bottom of the stems so all the spears are a uniform length. Score lightly around the base of each spear, then carefully peel the tough outer skin from the bottom third of the stalks. (This Michelin-kitchen prep method eliminates the tough exterior without wasting half the vegetable).
Place a #skillet or sauté pan over medium heat and add the @olive oil{15%g}.
Add the prepped asparagus to the pan. Do not boil or blanch them first!
Lightly sauté the spears, turning frequently. Place a tight-fitting #lid on the pan for a few minutes while they cook. This allows the asparagus to gently steam in its own natural water.
Cook for roughly ~{10%minutes} total, turning throughout, until they are vibrant green and fork-tender but still retain a slight bite.
Remove from heat, generously season with @flaky sea salt{to taste} and @black pepper{to taste}, and serve immediately.💡 Notes & Tweaks
- The “No-Boil” Rule: Most home cooks blanch asparagus in salted boiling water. The chefs at Fallow avoid this entirely because the chlorophyll and flavor compounds are water-soluble. Cooking them directly in fat with a tight lid preserves the flavor and keeps them beautifully bright.
- Serving Suggestion: At the restaurant, they often serve their vegetables alongside one of their famous rich sauces, like a Smoked Soubise or a classic Béarnaise, to contrast the fresh crunch of the asparagus.