Comments on: Local Asparagus! A Super-delicious Asparagus Galette Recipe

By: lyanda

lyanda — Thu, 07 May 2009 03:28:23 +0000

Wow. I had no idea–I look forward to trying this out. Thanks Dina!

By: dina

dina — Wed, 06 May 2009 19:36:18 +0000

Ooh – sorry! Should have added before – find a nice squeeze bottle or something to that effect to store the left over syrup in. You can put it in the fridge for several weeks and it will hold up quite nicely.

BTW – add a little of this reduction for a nice vineagarette – warning: potentially habit forming!

By: dina

dina — Wed, 06 May 2009 19:34:16 +0000

Okay – I’m a big asparagus afficianado – so I gotta share a very simple but delectable idea.

You buy a nice – but not super expensive (think $3 to $4) bottle of basalmic vinegar. I’m all for the spendier stuff for other uses – but for this use, cheap is fine! Take a medium sauce pan, empty the bottle of basalmic vinegar into the sauce pan, simmer on medium-ish. The idea here is to reduce – by almost half – to a near syrup consistency.

Now you roast (on the grill is my fave – but in the oven works, too) some lovely fresh asparagus. When it’s just cooked, you brush on the reduced basalmic vinegar syrup.

Now eat. Try to show restraint if necessary – but if not, go for it!

Okay – my mouth is watering. Gonna have to make me some of this!

By: lyanda

lyanda — Tue, 05 May 2009 15:45:36 +0000

Mmm. Thanks Lauren. I think I’m going to try that tonight.

By: Lauren at Northwest Cheapsleeps

Lauren at Northwest Cheapsleeps — Tue, 05 May 2009 15:37:02 +0000

Yesterday I had this desire to roast asparagus, drizzle some balsamic and top with a fried egg (over easy), sprinkled with parmesan. And so I made just that for dinner.

Your galette looks delicious!