Asparagus in its own Juices
Submitted by dwill1947
Elegant asparagus cooked in its own concentrated buttery juices with just salt and pepper. A simple French-inspired side dish that lets fresh asparagus shine in under 30 minutes.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minThis is asparagus the way the French do it: stripped down to the essentials and cooked with respect.
Peeled stalks go into a single layer in a pan with cold water, butter, and salt. You bring it to a boil uncovered and let it rip until the water evaporates completely.
What’s left behind is pure, concentrated asparagus flavor, glossy with butter and intensely green.
No cream, no cheese, no distractions. Just asparagus tasting exactly like asparagus should.
Chef Tips
- Peel the stalks with a vegetable peeler for even cooking and a more elegant texture
- Use a pan just big enough to hold the asparagus in a single layer; too much space means too much water
- Watch closely near the end. Once the water evaporates, the butter can burn quickly
- This technique works beautifully with green beans and baby carrots too
Ingredients
Directions
Cut off the tough bottom end of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.
Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.
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