Flash Cooking & Asparagus
23 May 2009 by Jean Johnson Flash cooking is the term I’ve coined for getting veggies ready pronto. Here’s the way I describe the technique in Hippie Kitchen, the second in my measurefree trilogy due out this fall:
Flash Cooking
To flash cook vegetables, start with a puddle of water, spices if you’re in the mood, and high heat. The idea is to use just enough water to cook your vegetables, adding small pours as you go—making sure to get things that take the longest to cook in the pot first.
Note on Cast Iron
My favorite vehicle by far for flash cooking is a cast iron wok because it holds the heat so beautifully and turns the vegetables crisp tender in minutes. But as I’ve discovered cooking in other people’s kitchens, regular woks, heavy bottomed skillets, and generally any pot or pan rattling around in the cupboard will be your friend.
Flash Cooked Asparagus
Recipe Note
Put a skillet or wok on high heat with a good pour of water. Snap the tough ends of your asparagus off and put the spears in the skillet. Splash in more water now and then to keep the moisture going while the gus cooks.
The goal is to wind up with tender asparagus just as the last of the water evaporates—but if you don’t, just save the remaining broth for your next batch of rice—or drink it right up.
When the end of one of your thicker stalks is soft to the tip of a paring knife, cut the heat and dress your gorgeous green spears with olive oil, fresh lemon juice, salt, and a grind of pepper.
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3 Responses to “Flash Cooking & Asparagus”
Here’s a note I got from Natalia. She caught one of my classes last winter.
Hi Jean,
I sure appreciate hearing from you in these emails and also appreciate all the extended content and recipes here.The photographs always make the foods look very inviting and your directions make me want to leap in and try some more of that dish with a little more focused intention in my cooking. I do remember cooking with focus and order. It was calming and satisfying in a new way. As usual, you certainly give a lot of yourself in everything you do.
Many thanks,
Natalia
By Jean Johnson on May 23, 2009
For another great serving idea, roll the cooked spears in fresh cracked pepper, sea salt, and dip them into balsamic vinegar at the table.
By Hunter on Oct 22, 2009
Sounds good, Hunter. Thanks for cruising by. Does any oil figure in here?
By Jean Johnson on Oct 22, 2009