Take one bunch of trimmed asparagus and drop it into a pot of boiling salted water just until the asparagus changes color. Then remove it from the pot and drop it into some cold water or ice water, this will give it a bright dark green color and slightly soften the asparagus. Once the asparagus has cooled take a sauté pan, melt one tablespoon of butter and add the asparagus, toss it around, and season with salt and pepper, cook the asparagus until it starts taking on a beautiful color from being caramelized in the melted butter. Remove from the pan and take it to the plate.
Beef Wellington is a true culinary classic. This dish is so flavorful, and so robust it leaves your tastebuds buzzing. Chef Gordon Ramsay has made the wellington one of the centerpiece items of every restaurant he owns and uses it in Hell’s Kitchen as a measure of a chef’s ability to cook as a way of weeding out the competition. This dish is remarkable, it is also not difficult to prepare it only takes a little planning and to stay on top of the temperature of the steak as it cooks. Once done, it is amazing.