Slow saut?ing is a technique that works well with most vegetables like asparagus, beans and broccoli. While cooking, these develop a deep, earthy richness and their natural flavour is allowed to emerge.
The best vegetables to choose are those with a low water content, so they won’t get mushy when cooked at a low temperature. String beans, cauliflower, artichoke bottoms, carrots, turnips and cabbage are good choices.
To slow saut?, heat some olive oil with a bit of butter and cook veggies on a low flame till they begin to brown. Alternatively, you can toss the vegetables with olive oil and then add them to a heated dry pan. All you need to do is control the heat and the browning. It takes about 20 to 40 minutes depending on the veggies and the pan (a heavy-bottomed one is best) you use.
Cook broccoli, cauliflower and asparagus in layers, as the steam produced helps control browning. Denser vegetables like artichoke bottoms, turnips and carrots do well if covered, but not more than one third or one half of the total cooking time.
The rich flavour of these vegetables stands on its own. But it’s a good idea to add some flavour at the end like Parmesan, lemon or herbs.
lIngredients: 1-1/2 oz. pancetta, sliced 1/8 inch thick, cut into strips; 1 tbs olive oil; 4 cloves garlic, thinly sliced; 2 to 3 tsp butter; 30 spears medium to large asparagus, fibrous ends snapped off, stems peeled; salt and pepper; lemon wedges for serving
lMethod: Cook bacon with a little olive oil over medium heat till light brown and slightly crisp. Remove and keep aside. Put pan back over medium heat and cook garlic until light gold. Transfer to drain with bacon. If less than 1 tbs fat remains in the pan, add olive oil to make it up. Then melt butter in the pan, add the asparagus, and season with salt and pepper. Saut? for 20 to 30 minutes, stirring frequently, until the spears are light golden-brown and tender (they won’t brown evenly) with a slight crisp edge. Transfer spears to a serving platter and scatter the reserved bacon and garlic. Serve with lemon wedges.
