White Asparagus with Brown Butter
Yield
4 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
asparagus, white
|
* |
| 2 | quarts |
water
boiling, mixed with 4 tsp salt |
*
|
| ½ | cup |
butter, unsalted
|
|
| ⅔ | cup |
bread crumbs
soft, fine |
|
| ½ | teaspoon |
black peppercorns
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
asparagus, white
|
* |
| 2 | quarts |
water
boiling, mixed with 4 tsp salt |
*
|
| 118 | ml |
butter, unsalted
|
|
| 158 | ml |
bread crumbs
soft, fine |
|
| 2.5 | ml |
black peppercorns
freshly ground |
|
Directions
Snap off the woody ends of the asparagus and discard them or save them to make soup.
Using a vegetable peeler, peel the asparagus spears.
Lay them flat in a large skillet, pour in the boiling salted water, set the pan over moderate heat, cover it.
Cook the asparagus for about 5 minutes, just until they are tender, but still crisp.
Meanwhile, lightly brown the butter in a medium skillet over moderate heat.
Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skillet to low, to keep the crumbs warm.
The instant the asparagus are done, drain them well, then return them to the skillet and shake them over moderate heat for 30 seconds or so to dry up any excess moisture.
Transfer the asparagus to a small heated platter, then artfully arrange the crumb mixture on top.
