I love it when there are unexpected surprises, especially when they come in the guise of special ingredients. On one of my regular jaunts to the Nilgiris supermarket at R.S. Puram, a burst of freshness caught my eye. Tied up in neat generous bundles the tender green asparagus spears just begged to be taken home. They looked freshly picked.
Asparagus is one of the vegetables that we love eating on our travels. The first time I saw an asparagus plant was few years ago at my uncle’s home in Ooty. The asparagus that we eat are actually the young shoots of the plant. The plant has feathery leaves, small flowers and tiny berries. At its base you can spot spears growing straight out of the ground a bit away from the actual plant. The tender shoots are usually harvested in spring when there is still a nip in the air. Asparagus plants are allowed to grow for a year or two before the new shoots are cut for consumption. In India they are commonly cultivated in the Himalayan region but many home kitchen-gardens in the hills boast of small asparagus beds.
I took the vibrant green spears home, eager to cook them, and keep it simple. My original plan was to steam it and serve it with a Hollindaise sauce. But as I washed and prepped the asparagus, I decided to cook them en papillote , that literally means ‘in a package’. It’s a healthy way of cooking where all the flavours are tightly sealed as the asparagus is wrapped up in parchment paper and baked. It’s a ‘one pot dish’, only not in a dish, but a package. Water, wine, oil or stock can be added to keep the dish moist and prevent it from drying out. This way of cooking is perfect for a family dinner where individual parcels can be made, baked and served separately to each one on their own plate.
The cooking time is important. Be sure of the recipe as it is not nice to be faced with under or overcooked food.
In order to prep the asparagus, hold both ends and gently bend, till it snaps. That is the fibrous part and can be set aside to flavour stocks. If you feel the top parts are a bit coarse, a light peeling with a vegetable peeler is all that is required. Asparagus is high on vitamin K and contains a lot of water which makes them suitable for most diets.
I laid out my asparagus on a spread out parchment. I sprinkled them with dried oregano, dried mint and chilli flakes. I added finely diced garlic and a good glug of Extra Virgin olive oil, a splash of white wine vinegar and a sprinkling of rock salt. The parchment was then folded over into a rectangle and the centre came together in one long pleat to ensure that there were no gaps. I cooked it in a medium hot oven for 15 minutes.
With the hungry family assembled around the table, the drama unfolded. The parcel was opened, the steam came billowing out and along with it the incredible aromas. It tasted as good as it looked. This is a great accompaniment to a portion of grilled fish or buttered rice tossed with herbs and bits of hard-boiled eggs. If you can’t get baking parchment, use butter paper. Do try cooking en papillote. It saves time, cleaning, and above all, is a great way to ingest flavours without having to worry about the calories.
Read more about food on Shanthini’s website www.pinklemontreerecipes.com
