When I first started cooking, I used to steam everything because it meant little to no calories and fat. And if you’re a “steamer,” you know what I’m talking about, and… More power to you. I’d put a little water in the pan, plop my asparagus on top, cover and turn on the heat. The asparagus still tasted like asparagus. And my pee still smelled weird the next day
(TMI?… Oops!)
But it ended up tasting very bland…
In culinary school, we learned about the “Maillard Reaction.” This happens when food is cooked with little to no moisture at high temperatures (usually >212 degrees). It’s basically a chemical reaction of the amino acids and sugars in the food interacting with each other in a way that makes it char a bit, turning it brown. This process changes both the color and the flavor profile of the food.
It can happen with anything: meat, vegetables, bread. And it truly does enhance the flavor.
But be careful, brown does not mean burnt!
Remember, brown=delicious.
Burnt=well… not delicious.
I have now tossed the steaming technique out and replaced it with roasting. I roast most of my vegetables now. Not only do you get this wonderful Maillard flavor enhancement, but I’ve found the vegetable retains its bright colors a little better than steaming or boiling. Have you ever steamed broccoli and it comes out looking grey? Yuck.
Okay, now enough with the science class. Onto the recipe!
Yields: 3 servings
Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes
Ingredients:
½ bunch asparagus (~15 stalks)
20 grape tomatoes, some halved and some left whole
2 garlic cloves, minced
1 tbsp olive oil
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Trim off the woody asparagus ends. Cut asparagus in half.
3. In a single layer, place asparagus, tomatoes, and garlic on baking sheet. Drizzle with olive oil, salt, and pepper. Toss, so the vegetables get evenly coated.
4. Bake at 400 X ~8 minutes.
The Cook’s 2 Cents:
· If you’re trying to shave off a few calories, you can replace the olive oil with a little nonstick spray.
· One tip to making your dish look prettier: cut the asparagus on a bias. It’s a simple trick, but takes this side dish up a notch!
· Not sure how much of the asparagus end to cut off? Bend the asparagus end with your fingers until it snaps. This is the natural breaking point of the stalk and is how much should be taken off. If you decide to use a knife instead, leave the rubber band on when cutting. It makes it easier to keep them all in line!
Nutrition Facts:
Servings Per Recipe: 3
Calories: 79 Fat: 5g Sodium: 0mg Carbs: 7g Fiber: 3g Sugars: 4g Protein: 3g
