Ruffage: A Practical Guide to Vegetables


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From the Publisher

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Nominated for a 2020 James Beard Award: Vegetable-Focused Cooking

Ruffage focuses on the simple techniques that help any cook prepare a variety of delicious vegetables in a number of ways. This vegetable focused cookbook tackles the question home cooks ask themselves about vegetables: How do I cook this? How do I make this exciting? Do I store this in the fridge? How do I make this into dinner?

Ruffage offers new strategies and practical advice from Abra Berens, an exciting new chef and farmer in the Midwest, and features 100 straightforward recipes, each with 3 or more variations, organized alphabetically by vegetable.

Creative and practical ways to enhance and celebrate the flavor of vegetables as a side or main meal

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Asparagus: Pan Roasted

Asparagus Stalks with Anchovy-Caper Butter and Fresh Herbs

My mother was a wonderful cook, mastering everything from spit-roasted woodcock to the perfect cream sauce. But she cooked asparagus all to hell. The asparagus of my childhood was microwaved until it turned the color of 1970s bathroom tiles—and was simultaneously limp and stringy—naturally I looked askance at any mention of asparagus on a menu. The first bright green, just-cooked, and still-crisp stalks, rolled in butter and salt, stole my heart; I’ve never been the same since.

The key to a good pan roast is to give it the time and space to cook. Overcrowding the pan will steam the vegetable or at least make it cook unevenly. Caramelization won’t happen if you insist on stirring every 5 seconds. Trust yourself and your pan. Allow it to brown a bit, then give it one good turn to sear the other side. Transfer to a plate, garnish, and eat.

Heat oil in a skillet over high heat until just about smoking. Add the asparagus so that they all lie in a single layer. Allow the asparagus to get a good sear on one side. Roll the spears over and brown the other side. Turn off the heat. Add the butter and let it melt. Roll the stalks in the butter until coated.

Serve sprinkled with crunchy salt and chopped herbs.

Ingredients Neutral oil 2 bunches asparagus (2 lb | 910 g) (any thickness) 3 Tbsp (45 g) anchovy– caper butter Crunchy salt 1 cup (10g) mixed tender herbs (parsley, lemon thyme, tarragon, chives, chervil…), roughly chopped

ASIN ‏ : ‎ B07L6SJS6M
Publisher ‏ : ‎ Chronicle Books LLC; Illustrated edition (April 23, 2019)
Publication date ‏ : ‎ April 23, 2019
Language ‏ : ‎ English
File size ‏ : ‎ 54195 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 465 pages
Lending ‏ : ‎ Enabled

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