Cooking Asparagus With Butter and Jacques Pepin

Jacques Pépin – background

Jacques Pépin is a renowned French-born chef, culinary educator, and television personality, celebrated for his significant contributions to the culinary world. Born on December 18, 1935, in Bourg-en-Bresse, France, Pépin’s culinary journey began at an early age when he started his formal apprenticeship at the age of 13. His remarkable talent and dedication eventually led him to work alongside some of the most revered chefs in Paris, including Lucien Diat at the famed Plaza Athénée.

Pépin’s career has been characterized by his commitment to both traditional French culinary techniques and his ability to adapt and innovate within the realm of cooking. He moved to the United States in 1959 and has since played a pivotal role in shaping American culinary culture through his numerous cookbooks, television shows, and culinary classes. His emphasis on using fresh, high-quality ingredients, as well as his emphasis on technique and craftsmanship, has made him a respected figure in the culinary world.

Apart from his successful television career, which includes shows like “Jacques Pépin: More Fast Food My Way” and “Essential Pépin,” Pépin has also authored several influential cookbooks, such as “La Technique” and “The Art of Cooking.” He has received numerous prestigious awards and honors, including the French Legion of Honor, the James Beard Foundation Lifetime Achievement Award, and the Daytime Emmy Award for Outstanding Culinary Host.

Beyond his culinary expertise, Pépin is known for his warm and approachable demeanor, making him a beloved figure among food enthusiasts and aspiring chefs. His dedication to preserving the essence of classical cooking while encouraging experimentation and creativity has left an indelible mark on the culinary world, inspiring generations of chefs and food lovers around the globe.

Asparagus With Foaming Butter Demonstration

Hi, I’m Jacques Pepin and I’m cooking at home.

I used to grow asparagus at some point in my life, and I love asparagus. Use them, you know, a great deal when I find the right one at the market. When I want eat the thick, heavy asparagus. When b mistake, people think that an asparagus is small, it’s going to get grower and get bigger. And no, it goes up. It depend on the type of asparagus. Those are green asparagus. What’s important is this. Look at the head of those asparagus here, head of those asparagus. He’s like a tight head, a butt of a flower. You know, that’s what I want. Not this, this is already, a, a flower which is opening with the petal. And this is an older asparagus. It’s softer and all that. So I want a tight head. Asparagus as big as possible. The second thing is that the asparagus is gonna be tender from here to here.

When I grow mine, I took them even longer, but here is going to be tough. So people cut it off and throw that out. No, you can peel that. And this is the way you peel it. I use a vegetable pillar here, and a mistake is to lift up the asparagus, ’cause it breaks. Leave it on the table, make it roll. Another mistake is to put your finger under, the variable pillow is too high. No, leave it flat on the table like this. And you go on top of it, go against your finger. There is no chance of, of occurring yourself. So you just rotate the asparagus, this, this, this. Turn it around. Okay. And this,

That’s it. So then I break the asparagus there at the limit, and we going to cook that with water about a quarter of a cup of water here. This is for two people, you know, for my wife and me for dinner. So we have about four or five per person or the first course or other than accompaniment. So very often you would cut them, you would cook them whole. In that case here, I’m carrying them into pieces about that side. And then I have a dash of salts in there. Bring that to a boil where it’s boiling. Put that in there. And the idea here, I’m going to cover it so that it come back to a boil faster and cook two, three minute. I like them crunchy, but I like them cooked. I think they’re about cooked now.

Feel crunchy. I’m gonna put paper in it. And as you can see, I have about a couple of tables of water at the most in there. So two people. Yeah, two tablespoon of butter, not even actually, and maybe a, a a bit of oil. You want that liquid to come to a very strong boil. And coming to a strong bowl together, it’ll emulsify and form a nice creamy sauce we call aosa a forming butter. You see that get creamy like this. You twist it. Yeah, that’s good. And you’re ready to serve it. And that’s what I say. You should do that at the last moment because it took basically no time. Elegant male. I want to have a little bit of the head here, top, maybe a little dash of sha of you don’t have to. And this is it, Asper muon, asparagus with foaming butter. Easy to do fast, delicious, happy cooking.

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