Monday, April 27, 2015

Asparagus and Shiitake

This recipe is (very slightly) adapted from Americas Test Kitchen. The episode was broadcast a week or so ago, and can be found here. Slight modifications included adding some of our "secret ingredient" (aka habanero vodka) for some heat and the habanero floral flavors and poached eggs for added body.. This is a simple (but not necessarily easy) dish. It only takes a few minutes, but you do have to resist the urge to fiddle with it. I don't know how critical the quantities are - I probably had more shiitake than the original recipe called for, but that was fine by me!
The poached eggs are not in the original recipe, but poached egg yolks and asparagus are such a great combination.


14 oz bunch of asparagus (no more than 1/2" diameter) cut into 1 1/2" lengths. Woody bottoms removed
6 oz Shiitake mushrooms sliced into strips the same thickness as the asparagus
1 T Neutral oil
2T Soy sauce
1T finely minced (or grated) raw ginger
2T Dry sherry
1t Habanero vodka
1T Jaggery (indian brown sugar)
1t Toasted sesame oil
2T Water
2 Eggs, poached
2 Scallions (green parts) thinly sliced on the bias for garnish.


Heat the oil in a 12" non stick saute pan over high heat until almost smoking. (Thin wisps of smoke are OK). Add the asparagus/shiitake in a single layer, turn the heat down to medium and leave to fry while you make the sauce/glaze, and start to poach the eggs.
Whisk together the soy sauce, ginger, sherry habanero vodka, sugar, sesame oil and water in a small bowl. 
When the asparagus.shiitakes have been in the pan for 2 or 3 minutes, turn them over to cook on the other side. The idea is to get a little char on the asparagus. When they are charred all over, add the sauce, stir and cook to evaporate. The steam from the liquids will finish cooking the asparagus.
Pile into bowls and serve with a poached egg on top of each bowl.
Maybe garnish with some scallions (green parts).

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