Confit d’Asperge aux Amandes et au Romarin - Asparagus Confit with Almonds and Rosemary

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Confit d’Asperge aux Amandes et au Romarin - Asparagus Confit with Almonds and

Rosemary

1/3 cup blanched, whole almonds

3 small shallots

2 tsp olive oil

1 1/2 pounds fresh green asparagus

2 tsp fresh rosemary

1/3 cup brown sugar

2 tsp balsamic vinegar

water

 

 

 

 

 

Put a dry skillet over medium-high heat. When the skillet is hot, add the

almonds and toast for 5 to 10 minutes, tossing from time to time, until the

almonds are golden and fragrant. Set aside.

 

Peel and thinly slice the shallots. Heat the olive oil in a medium saucepan over

medium heat. When the oil is hot, add the shallots and one tablespoon water.

Cook for 5 to 10 minutes, stirring regularly, until the shallots are soft and

translucent.

 

Rinse and trim the asparagus stalks, and cut in half-inch chunks. Add the

asparagus, as well as the rosemary, brown sugar, vinegar and 1/3 cup water to

the saucepan. Stir to combine, cover and cook for 15 to 20 minutes, until the

asparagus is softened. If there is still a lot of liquid in the pan at this

point (and this depends on the water content of the asparagus you used), cook

for another 5 minutes, uncovered, until most of the cooking juices have

evaporated. Try a spoonful and add more vinegar or sugar to suit your taste.

 

Remove from heat, stir in the almonds, and pour into scrupulously cleaned jars.

Close tightly, let cool to room temperature, then store in the refrigerator. The

confit tastes best if you let it rest overnight to let the flavors develop. Use

within a week, or freeze in freezer-safe containers.

 

Yield: approx. 3 cups

 

Author: Chef Clotilde Dusoulier

Source: NPR.org, April 6, 2005

Formatted by Chupa Babi: 04.06.08

 

" I have developed a curious interest in vegetable jams lately -- onion confit

and carrot jam and tomato marmalade -- and asparagus struck me as the perfect

candidate for such preparations. This led me to create a recipe for Confit

d’Asperge aux Amandes et au Romarin, using fresh asparagus from the market and

rosemary plucked from my aunt's garden in Provence, where I spent Easter

weekend.

 

This surprisingly versatile condiment is subtly sweet, the brown sugar only

serving to enhance the natural sweetness of the asparagus and shallots. The

rosemary and balsamic vinegar lend it aromatic depth, while the almonds bring in

their toasted crunch. In a pretty jar, possibly adorned with a little ribbon, it

will make the perfect spring food gift.

 

This confit works beautifully as an accompaniment to roasted [favorite] or atop

a [favorite] fillet before cooking it en papillote -- wrapped in foil or

parchment paper and baked. I also like to serve it as part of the cheese platter

we serve after the main course and before dessert in France. The jam works with

fresh goat or sheep milk's cheese or with a sharper, firm cheese (such as

manchego or Cantal), or with a softer cheese like Brie. Quality cheese, fresh

bread and this jam served from a jar with a spoon, and your guests are bound to

be happy! "

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