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CHIC Podcast #167: Eclairs,Cheesy Bread & Vinaigrette
What do Eclairs,Cheesy Bread and Vinaigrette have in common? Very little except that they all taste great. This week my class was full of questions. I thought I would share the answers and some good food with my listeners. I’ll give you simple instructions on how to make all three of these items.
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Asparagus with vinaigrette..YUM! Loved that recipe, Tom. One of my favorite ways to enjoy it. Here are some variations: The Spanish region of Navarra is known for its white asparagus, and when picked in season, it’s soo very tender. You can get white asparagus here in the USA, although like most supermarket asparagus, it’s a little woody by the time it gets to the store. (As asparagus ages, it gets tougher and tougher, so try to buy at the farmer’s market and you’ll be surprised at how tender it can be).
Anyway, make the white asparagus exactly as Tom describes, by blanching and shocking, and then pour the vinaigrette over. If you like to keep the white color intact, then use a champagne vinegar instead of balsamic. I however, love to use an aged sherry vinegar to keep it very Spanish!
If you have a nice specialty gourmet market near you, you may find the Navarrese white asparagus in jars. Believe it or not, these taste amazing, since they’re blanched and jarred at their peak, and the Spanish enjoy their asaparagus this way all year round!