🇮🇹 Italian

Asparagus Cacciatore

Name: Asparagus Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Olive Oil; 2 Bay Leaf; 1 tsp Dried Oregano; 200 g Mushrooms; 500 ml Stock or Broth; 400 g Asparagus; 150 ml Red Wine; 2 sprigs Rosemary

🇮🇹 Italian

Low-and-slow braised asparagus in a deeply savoured sauce — fork-tender and rich with aromatics. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Olive Oil2 tbsp
Bay Leaf2
Dried Oregano1 tsp
Mushrooms200 g
Stock or Broth500 ml
Asparagus400 g
Red Wine150 ml
Rosemary2 sprigs

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Brown the asparagus deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the dried oregano.
3
Return the asparagus, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the asparagus yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Stanley Tucci Makes Chicken Cacciatore | Tucci™ by GreenPan™ Exclusively at Williams Sonoma · on YouTube