Butter Poached Asparagus With Thyme Recipes

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Steps:

• Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
• Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
• Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
• Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

Steps:

• Heat 2 tablespoons butter in a large skillet over medium-high heat. Add 1 bunch trimmed asparagus and 1/4 cup water. Cook, turning the asparagus, until crisp-tender and glazed, 5 minutes. Season with salt, pepper and 1/2 teaspoon chopped thyme.

Steps:

• Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.

Steps:

• Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.

Steps:

• Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.

Steps:

• To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
• Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
• Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
• To grill the bread: Butter each side of each slice.
• In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
• Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
• Arrange the asparagus evenly over the bread.
• To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
• Turn the heat down to just below a simmer and add the vinegar and salt.
• Crack an egg into a small bowl to check that the yolk isn't broken.
• Slowly stir the water in one direction to create a whirlpool effect.
• Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
• Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
• Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
• To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
• Heat the sandwiches under the broiler just until the cheese melts.
• Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
• Garnish with the remaining thyme; serve immediately.

Steps:

• Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
• To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

Steps:

• For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
• Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
• Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
• Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.

Steps:

• Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
• Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

Steps:

• Preheat oven to 400°F.
• Pat halibut dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking. Add fish, skin side up, milk, cream, and wine. Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes. Remove halibut from liquid, cover, and keep warm. Reserve poaching liquid.
• While halibut is in the oven, cook asparagus in 8-quart pot boiling salted water until tender, about 3 minutes. Using slotted spoon or tongs, remove asparagus from water and transfer to large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss gently to coat. Cover and keep warm.
• In heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking. Add morels and sauté 5 to 6 minutes. Remove from heat and add sherry vinegar and thyme, stirring to scrape up any morels that might stick to bottom of skillet. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 tablespoon pepper.
• Place poaching liquid over high heat and simmer until reduced by half. Remove from heat and stir in butter.
• Divide asparagus between 8 plates. Peel skin off halibut and place 1 filet on top of asparagus on each plate. Divide morels among plates. Spoon sauce over fish and serve immediately.