Continuing with my pre-Thanksgiving veggie loading, I decided to try and one-up Balthazar. The asparagus in my puff pastry and eggs last week was simply to die for. It was soft throughout, like it had been blanched or steamed, yet flavorful. I spent the past few days at work thinking about how to create asparagus just as delicious. I think I did it.

Blanched and Pan-fried Asparagus


1 lb. asparagus, ends cut off

1 tablespoon olive oil

1 garlic clove, minced

salt and pepper


Fill a medium pot with water and bring to boil. Once boiling, add asparagus and cook until asparagus is tender and easy to poke with a fork, 1 to 2 minutes (depending on asparagus thickness).

Drain asparagus and rinse with cold water. In a large skillet, heat oil until shimmering. Add asparagus and cook until it reaches your desired level of fry. Add garlic and cook for 30 seconds or until fragrant. Season with salt and pepper. Serve.

Tonight begins the baking for tomorrow’s feast. I’m so excited. What are you looking forward to most this Thanksgiving?