Sauteed Asparagus With Fleur De Sel
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons unsalted butter
- 1½pounds thin asparagus spears, peeled
- Fleur de sel, to taste
- White truffle oil, for serving (optional)
Nutritional analysis per serving (4 servings)
299 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 412 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
In a large saute pan over medium heat, melt the butter. When bubbling, add the asparagus spears, placing them in a single layer. Immediately cover with a piece of parchment paper cut to the size of the pan, and lower the heat to low so the asparagus sweat without browning. Turn the asparagus from time to time, and continue cooking until just tender, 10 to 12 minutes. (You may need to do this in batches. For a second batch, wipe out the pan and add 1½ tablespoons fresh butter; keep the first batch warm in a low oven.)
- Step 2
To serve, transfer the asparagus to 4 serving plates and sprinkle with fleur de sel. Drizzle a little white truffle oil, if you like, around the asparagus, and serve.
Private Notes
Comments
I did not bother with the parchment but simply covered the pan with a glass cover so I could see what was going on inside. The recipe's cooking time is too long. I took the asparagus out in about half the stated time. The asparagus turned out very sweet and was perfectly complemented by the salt. I served it with baked fish.
Delicious, also didn't use parchment paper...cooked in about 8 minutes...sweet and easy.
Delicious, also didn't use parchment paper...cooked in about 8 minutes...sweet and easy.
I did not bother with the parchment but simply covered the pan with a glass cover so I could see what was going on inside. The recipe's cooking time is too long. I took the asparagus out in about half the stated time. The asparagus turned out very sweet and was perfectly complemented by the salt. I served it with baked fish.
Wonder if parchment paper is superior to covering the pan with a lid?
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