Day 44: Asparagus Jam
Vegetable jam? Hmm. The idea intrigued me. And I had asparagus in the frig that needed attention. So, yes, why not? It can be fun to 'play' with food! This might be good along roast pork or some other rich meat where the sweetness would contrast richness. By my measure, though, it's a side dish or condiment and another time wouldn't count as a 'vegetable'. ASPARAGUS JAM Active time: 15 minutes Time to table: 40 minutes Makes about 1 1/2 cups 2 teaspoons olive oil 3 shallots 1 tablespoon water (see ALANNA's TIPS) 1 pound asparagus (see TIPS) 2 teaspoons fresh rosemary, chopped fine 1/3 cup brown sugar 2 teaspoons balsamic vinegar 1/3 cup water Heat large skillet on MEDIUM HIGH, add oil and let heat until shimmery. While it heats, mince the shallots. Add the shallots and 1 tablespoon water to the skillet and saute until shallots begin to turn gold, 5 - 10 minutes. Trim tough, woody ends from asparagus, then cut in half-inch lengths. Add