Asparagus With Brown Butter
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2dozen large asparagus stalks with tight, firm tips (about 1½ pounds; 4 per person)
- ½cup water
- 6tablespoons unsalted butter
- ½teaspoon salt
- ¾teaspoon freshly ground black pepper
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (6 servings)
119 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
- Step 2
In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
- Step 3
Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.
Private Notes
Comments
My approach is to poach it & sauce it in 1 pan. Melt 2-4 tbsp butter in a medium hot cast iron pan, turn it to low. Add the asparagus and roll to cover in butter. Add about 1/4 cup hot water with a tsp of fresh squeezed lemon (for tang & color retention), cover and let simmer/steep 3-5 min, uncover and cook another 3-5 min to reduce the 'broth' to a pan butter sauce (add more butter if needed) and finish cooking (depending on the size stalks and your preferences for softness).
Toss an egg-lightly fried, or poached-on top,and you have a lovely supper
Love this easy recipe. I have been known to toss the finished product with pasta and add grated parm...
What could be more perfect than fresh asparagus combined with brown butter? I cooked them as directed; with tongs removed them from the pan to the serving plate;and then browned my butter in that same pan. Perfection!
This recipe is simple and delicious. My only note: 6 minutes to steam the asparagus is WAY too long. For al dente, 2-3 minutes is enough. Feel free to take the lid off and poke one with a fork to see how you like it. But again, some of tastiest asparagus I’ve ever had! There’s nothing butter can’t cure ;)
Nice
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