Asparagus Coins (with chive oil and parsley water)

Asparagus is one of my favorite vegetables,it's best in the spring but the store has had some really nice stalks lately so I thought I'd do another recipe from ad hoc at home.The second time I made this I didn't make the water but used the chive oil and the citrus salt from the post below and grilled them whole..talk about a great flavor!..so basically what I'm saying is either way tastes great...Ok on to the dish

1 1/12 pounds asparagus
3 TBLS chive oil
1/4 parsley water
salt and pepper to taste

for the asparagus snap off the end where it breaks naturally,then trim the ends even,using a mandoline slice the asparagus into coins about 1/8 inch thick(mine were a little thicker but i just used a knife..I need to step up my mandoline skills!)until you have about 2 1/2 inches of tip,put the tips in a hot pan,add the chive oil and salt and pepper,swirl them to coat with oil,cook about 2 minutes,add the coins and cook about another three minutes,add the parsley water and cook another few minutes,remove from heat and serve.


chive oil
1 cup chives cut into 1/4 inch pieces
1 cup canola oil

put half the chives in a blender(Keller uses a vita mix but I dont have a 500 dollar blender.HaHa!)add just enough oil to cover blend for 2 minutes,add the rest of the chives and oil and blend 2 minutes more,stretch a piece of cheesecloth over a bowl and secure with a rubberband so it's tight like a drum head.pour oil onto cheesecloth and let sit for an hour to let the oil drip through.dont wring out the cloth or it will cloud the oil..I didn't get a pic of this but it was an incredible hulk green color and smelled great


parsley water
6 tbls ice water
1 tbls canola oil
1 tbls honey
3 cups flat leaf parsley(small stems and leaves,washed and patted dry

heat the oil in a pan,add the honey and swirl and to lightly caramelize it for a few seconds,add the parsley and stir to coat and is wilted about 30 seconds,transfer to the ice water to chill it,add it to a blender and puree really well,strain it through a mesh strainer.
forgot a pic here too but this also smelled great..grassy with notes of the honey.


so like I said this dish was really tasty and was great on the grill too!