NEW "GILTY" PLEASURE

I'm addicted to Gilt.  I love the chic fashion, daydream of the exotic locals in Jetsetter and find myself anticipating the great restaurant deals I plan to scoop up in the City section. And now there is something new to love: Gilt Taste.  


The beta site is a hybrid magazine with famous foodie Ruth Reichel of Gourmet magazine fame at the helm and Melissa Clark food writer from the New York Times weighing in with innovative recipes and interesting articles.  Of course, this is a money making venture, so the site will contain product: artisanal items that talented bakers, butchers, candy and cheese-makers will be for sale on the site. 


I've been a fan of Melissa Clark for ages-I admire her innovative spirit and delicious recipes that look simple enough for those of us not in the Iron Chef stratosphere to prepare. Her first recipe on the Taste site doesn't disappoint.  A decadent asparagus recipe that uses a sugar-salt rub to impart sweetness and give the asparagus a lovely complexity. Pure genius!  


Salt and Sugar-Cured Asparagus Poached in Butter
by Melissa Clark

Serves 4

1 3/4 pounds white asparagus and green asparagus

3 tablespoons coarse kosher salt

3 tablespoons sugar

1 cup butter, melted, plus additional if needed

1 cup extra-virgin olive oil, plus additional if needed

3 garlic cloves, peeled and smashed

Snipped chives, for garnish

1. Trim the dry ends of all the asparagus and peel the white asparagus only, up to the tips. Place the asparagus on a baking rack set over a baking sheet, and sprinkle salt and sugar all over the asparagus, being careful to coat it on all sides. Let it sit for 15 minutes, then brush off the salt and sugar off using a damp paper towel or a cloth. Place the asparagus in a large skillet in one layer and add the butter and oil to cover the asparagus completely. If the above amounts are not enough to cover, add more equal parts of melted butter and oil. Add the garlic cloves.

2. Over medium heat, bring the mixture to barely a simmer, then immediately reduce heat to low and braise for 10-15 minutes, until the asparagus is tender when pierced with a fork.

3. Remove asparagus from the poaching liquid and serve as is, or topped with some snipped chives.

I used just green asparagus because that's what I had in the pantry and it was delicious!

photo and recipe courtesy of Gilt.