Jack: Hello Jr. Chefs of America, my name is Jake, and today I’m going to show you how to make a quick easy and delicious Asparagus. And the first and the most important thing you’re going to want to do is, take your Asparagus and put it in the colander, take it over the sink, wash your hands first, and then you’re going to want to rinse these Asparagus. And one of the reasons that I love Asparagus is it’s extremely healthy, easy to make, easy to find in the grocery store and you know it’s just taste great with all these recipes. It’s an excellent source of iron, potassium and fiber, all that are very necessary for your diet and give them a good rinse, just like that. And it’s also very low in calories, contains no fat and contains no cholesterol.
So take this back over to your station here, lie them down on your cutting board, you don’t have to dry them, it’s fine wet like, remove my colander. Now a tip for knowing where to trim the Asparagus, I am going to demonstrate on this smaller piece of Asparagus but it works fine just with the thick ones, you want to take it by both ends and then slowly bend it, just like that until it snaps, and this point you’re going to discard the stem, you’re going to take this Asparagus and line it up with the other tips and that’s where you’re going to want to cut, you’re going to want to cut exactly where bend off, that’s how you know where to trim your Asparagus.
Now take your side first, the -- what you’re going to need to make this dish, you’re going to want a cutting board and a knife. And you’re going to need the most important, which is this paper school bag; lunch bag, and you want a baking sheet. The ingredients, they are very simple, about one pound of Asparagus, one lemon, you’re only using half of one whole lemon, one bay leaf, fresh salt, fresh pepper and plenty of extra virgin olive oil. Now make sure your oven is preheated to 350 degrees, in case ask your parents to help you with that please. Now open up the school lunch bag, like so, and put the Asparagus in the bottom side down, just like this.
Now the second thing you want to do is take your lemon and cut into very thin slices, please be careful when doing this, you might back down just like that, take your lemon, cut in half, be careful. Now very thin slices, as think as you can get without cutting yourself, just like that, three or four slices is just fine, I’m just going to get three slices. Now take the lemons and just stuff them in the bag, it doesn’t really matter where, carry your bag up, take your salt, do as much salt as you like, up to you, add some fresh pepper, and add your one bay leaf. And my grandmother actually – I taught my grandmother this recipe and she absolutely loves it, it’s very simple to make and if you follow these foolproof instructions.
Now, take the bag and you want to close it just like this, you have to close it really tight, if you do not close it tight enough, it will not cook properly in the steam. What’s going to happen is the steam, it’s in the steam in this bag and if it’s not closed properly, the steam will scatter and it will not cook. Now olive oil, take your olive oil and pour it all over the bag, you want to cover the bag completely so it doesn’t burn the oven, it’s a little messy, so let’s pour it all over the bag, just like this, lots and lots, There you go. Just spread it all over, you want to make sure it’s dark all over, you don’t want any of these parts uncovered by the olive oil, it’s very important, the bag will burn in the oven. Now once that is covered, you are going to want to -- that’s it, you want to put it in the oven, 20 minutes at 350 degrees. And I’ll get back to you in 20 minutes. Check it out.
Alright, 20 minutes are over. I can smell the Asparagus, it smells great, I’m going to open up the oven, make sure you have a mid-on, it’s going to be very hot. Take your tray out, I’ve some hot -- place it down here, my hands are over on the caramel extract. That’s hot, so kids, please ask your parents to help you with this part as it’s been in the oven for 20 minutes. Now it’s going to be very hot so please be careful, I have tongs, you want these, let’s just try the bag open, let some of the steam out. And then you just -- it should really -- down the middle, like so, look at that, it’s beautiful, bright green, perfect. Alright, so lemons and the bay leaf you’re going to want to keep in there, you’re going to eat those. Take your plate and simply place your Asparagus on the plate, just like that, look at that, it’s beautiful, it smells great, and just like that, perfect in 20 minutes simple tasty delicious healthy everything you want in a meal you got it right here. Once again I am Jake and thank you for watching.
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