What about the sides? How did you make those yummy potatoes and asparagus? Well here we go…
Now remember I’m not a chef, and I’m not saying this is the best way to cook this, but it’s how I do it. If you want to learn more about the official chef way to make stuff, You Tube has a lot of great videos that you can watch. I saw a good one on chef knife skills, but I don’t have the time, patience, or motivation to practice something like that.
The asparagus I make is fairly simple. First wash the asparagus off really well. Then you can either snap the ends off or cut them off. You want to take off any part that is white because that part can be tough and fibrous. When I buy the asparagus I try to get skinny stuff, because it’s tenderer, but sometimes you have to settle for fat stems.
I like to snap off a couple chucks, but leave longer spears.
I use a steam pot, but you can totally do without. My mom never used a steam pot and her asparagus was always great. With the steam pot, I bring the water up to a boil, then I put the top section on with the asparagus and cover. The little pieces are under the spears. If I’m cooking a half pan like this, I usually let it boil/steam for 3 minutes. If I’m cooking more, or the asparagus is fat I cook it for an additional minute. I then turn off the burner and let the pot sit there covered until the fish is done. This way the asparagus keeps steaming and it’s nice and warm when the fish gets done. I am absolutely terrible at the timing of food, so this fact is important to me. I like the asparagus to be cooked but still crisp.
Now my mom always added butter to the top of the asparagus, but since we are trying to eat healthier I now skip that. I do add a tiny sprinkle of salt, but that’s it.
Next up, Potato Duck…