California Farm Asparagus in Steak Juice
This is a special three course dinner, but smokey to make, so, I use my outdoor barbecue or open the kitchen door and windows. Steak Juice Seared asparagus is the first course, basted steak is served with biryani rice as the second course, pureed asparagus hollandaise soup is served chinese style as third course. Dessert is fresh strawberry ice cream.
Pairs well with a bottle of California Zinfandel Wine.
California Farm Asparagus in Steak Juice
This is a special three course dinner, but smokey to make, so, I use my outdoor barbecue or open the kitchen door and windows. Steak Juice Seared asparagus is the first course, basted steak is served with biryani rice as the second course, pureed asparagus hollandaise soup is served chinese style as third course. Dessert is fresh strawberry ice cream.
Pairs well with a bottle of California Zinfandel Wine.
Cooking Instructions
- 1
Soak fresh green asparagus in cold water. Fill large cast iron skillet with bottom of water, bring to boil, snap woody ends off the asparagus, put ends in cast iron dutch oven. Blanch the asparagus stalks two minutes in skillet, keep warm on ceramic tile in barbecue or oven. Pour leftover asparagus water in cast iron dutch oven with asparagus ends, add coconut milk, add Tbs butter, lid on, simmer while eating dinner.
- 2
Bring steaks to room temperature. Heat dry skillet till hot, hold 1 steak with metal thongs on edge, sear end fat cap of steak till fat has melted, 2 minutes. Lay steak in rendered fat, sear 4 minutes, turn, sear 2 minutes other side.
- 3
Add butter, herbs, spices to skillet while searing steaks. When foaming, tilt skillet to scoop sauce in spoon and baste steak with juices, 2 minutes. Transfer steak to top of cutting board, cover, rest 30 minutes, the resting will continue to cook this steak internally to medium. Pour juices in glass measuring cup, wipe skillet dry, spray with olive oil, baste other steak, place on cutting board. This steak will rest fifteen minutes, be medium rare.
- 4
While steaks are resting, put asparagus in skillet, pour steak basting sauce over, when steaming, serve on heated dinner plates. Serve with cold water.
- 5
Carve and serve steaks in their own juices with biryani rice to absorb the juices. Serve with Zinfandel wine.
- 6
For last course, put cold egg yoke, dijon mustard, lemon juice in food processor with blade running, 8 seconds, pour hot asparagus soup over, puree, sieve into soup cups, sprinkle with biryani rice and nutmeg. Enjoy.
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