Asparagus Goma-ae Casserole Serves 6
1. Preheat oven to 400 F (200 C). Brush a 9 × 13-in (3.5 L) baking dish with oil. 2. Trim ends of asparagus to fit crosswise in baking dish, then place in dish in an even layer. Set aside. 3. In a large frying pan over medium heat, melt 1 tbsp (15 ml) butter. Add shallots and garlic and sauté until shallots are translucent, about 3 minutes. Add shiitake mushrooms and continue to sauté until they have released most of their moisture and browned slightly, about another 5 minutes. Remove pan from heat and set aside. 4. In a medium saucepan over medium-high heat, melt remaining 3 tbsp (45 ml) butter. Add flour and cook, stirring constantly to incorporate thoroughly, until mixture turns golden brown and smells slightly nutty, about 2 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and whisk in tahini, miso, mirin and lemon zest. Fold in reserved sautéed mushroom mixture and adjust seasoning with salt. 5. Place baking dish of asparagus in preheated oven and bake for 10 minutes. Remove from oven and pour sauce evenly over centre of asparagus in dish, leaving tips and ends of asparagus exposed. Return to oven and bake for 5 to 10 minutes more, until asparagus is still slightly crisp and green. 6. Sprinkle with fried onions and furikake to garnish, and serve warm.
1 tbsp (15 ml) grapeseed oil 2 lbs (900 g) fresh asparagus 4 tbsp (60 ml) unsalted butter, divided
1 large shallot, minced 2 cloves garlic, minced 4 oz (110 g) shiitake mushrooms, trimmed and sliced 2 tbsp (30 ml) all-purpose flour 2 cups (500 ml) half-and-half cream ¼ cup (60 ml) tahini 1 tbsp (15 ml) white miso 1 tbsp (15 ml) mirin ½ tsp (2.5 ml) lemon zest kosher salt, to taste fried onions or shallots, for garnish furikake, for garnish
New look!
BEST ITALIAN PRODUCER 2020 | 2021 | 2022 | 2023 | 2024
PLEASE DRINK RESPONSIBLY
102
Powered by FlippingBook