Spring Asparagus Waffles
I was trying to recreate the effect of cold asparagus sandwiches -- the ones with the trimmed off crusts that my grandmother served guests at a Wednesday tea. Fresh tarragon is the key here. These waffles are delicious cold as well as fresh off the iron. The adventurous can throw in a few tablespoons of mushrooms in step 3.
- 1/2 pound asparagus
- 1 shallot, minced
- 4 TBsp butter
- 2 tsp fresh tarragon
- freshly ground black pepper
- 1 tsp lemon juice
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tsp double-acting baking powder
- 1/4 tsp baking soda
- 1 1/4 cups buttermilk
- 2 eggs
This batter is thick, so push and spread it to the edges of the grids. It's more suitable to a Belgium-type waffle iron.
- Trim the asparaus and boil for 3 min. until just tender. Immediately plunge in cold water to stop the cooking. Drain, chop into 1/2" pieces and set aside.
- Melt 4TBsp of butter on med-high and add the shallots for 2 min.
- Add the tarragon, pepper and asparagus and cook for one minute longer. Add the lemon and set aside.
- Whisk the remaining dry ingredients in a large bowl and make a well.
- Whisk together the eggs and buttermilk in a medium bowl. Add the tarragon and asparagus mixture.
- Pour the wet ingredients into the well, mixing until just blended