Add the olive oil, scallion, oregano, and lemon juice. Place segments or “suprêmes” in a bowl and squeeze the juice from the orange membranes over them. Rotate the dish and cook for approximately 2 more minutes.įOR THE DRESSING: Segment the oranges by slicing off the top and bottom of each, removing the peel and pith, and cutting the segments out from between the dividing membranes. Cover the dish with plastic wrap and (3) put it in the microwave for 2 minutes on high. (2) Using a Microplane, grate the orange zest over the top. Place the asparagus in a microwave-safe dish with high sides. Salt and coarsely ground black pepper to tasteįOR THE ASPARAGUS: (1) Cut off an inch from the bottom of each spear and discard. dried oregano, preferably on the branch (at BuonItalia)
He learned the technique not from Daniel Boulud, whom he faithfully served at Café Boulud, but from an even greater culinary authority: his mother.ġ tsp. If you don’t believe us, just ask Andrew Carmellini. One of the best ways to cook the fleeting springtime delicacy is not unlike the method used for heating up an Amy’s burrito. Plug in your microwave oven and stand back, it’s asparagus season.
Illustrations by John Burgoyne Photo: Hannah Whitaker
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