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Asparagus Confit with Almonds and Rosema




Source of Recipe


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Recipe Introduction


This confit works beautifully as an accompaniment to roasted chicken or atop a fish 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!


List of Ingredients









- 1/3 cup blanched, whole almonds

- 3 small shallots

- 2 tsp olive oil

- 1 ½ lbs fresh green asparagus

- 2 tsp fresh rosemary

- 1/3 cup brown sugar

- 2 tsp balsamic vinegar

- water

Yield: approx. 3 cups

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.



Recipe