Braised asparagus from The Food Lab: Better Home Cooking Through Science (page 445) by J. Kenji López-Alt

  • asparagus
  • chicken stock

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Notes about this recipe

  • eazyurk on February 23, 2026

    Delicious recipe, don’t think I had asparagus that good before. I would add a touch of lemon

  • mcvl on March 22, 2022

    This was a surprise. I couldn't wait any longer for asparagus -- it's March, for goodness' sake, I want asparagus -- so I bought some non-local at the grocery store and then, valuing it little, submitted it to this obviously faulty preparation. I couldn't have been more wrong. Braising brought out a whole complex of previously undiscovered flavors and undertones; delicious In future, I'll braise asparagus whenever I have some I consider inferior.

  • bskj123 on February 10, 2021

    I did not love this method - though in fairness asparagus is temperamental no matter how you cook it.

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