Seriously. And good things DO come in small packages. Enter Slow-cooking Asparagus in Paper Packets.

I find my daily read of the New York Times online is becoming my 2-3 times a week read now that I have a small son to look out for. I find myself reading books titled ” I am a Bunny” or “Mommy Loves Me”, but still, when I have a few moments to myself, I like to click on the Dinning and Wine section and get transported to a more exotic place.

Today there was a great article featuring a new way to cook asparagus, which we have been eating at home every other night as it is totally in season.

The idea of slow-cooking the asparagus is that it gently cooks the stalks, unlike cooking it in a metal steaming basket which tends to cook unevenly.

This part especially caught  my eye, “The slow-cooking technique was very appealing to me. The packet could bake while I fed the baby, and be ready after I bathed her and tucked her in.”

So feel free to read the article, the link is above, but the general idea is that while cooking your asparagus you can add in things like mushrooms, prosciutto and herbs. Wrap it in parchment paper (the author stapled the edges closed) and cook at 200 degrees for about 90 minutes. Serve your package over rice or cous cous and once your child is alseep, upwrap your “gift” and enjoy dinner made for you!

I think I will make this tonight!

Filed under:
blog, IN THE KITCHEN, recipes, seasonal food by Wendy Van Wagner