Prepare to elevate your culinary skills with a classic French delicacy that transforms humble white asparagus into a restaurant-worthy masterpiece! This incredibly simple yet sophisticated dish promises to tantalize your taste buds with its rich, nutty brown butter and tender, delicate asparagus spears. Whether you're looking to impress dinner guests or treat yourself to a gourmet side dish, this recipe will transport you to the elegant kitchens of France with just a few expert techniques.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound white asparagus
- 4 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
- Fresh lemon juice (optional)
Instructions
- Carefully wash the white asparagus under cold running water, ensuring all dirt is removed from the stalks.
- Using a sharp vegetable peeler, gently peel the tough outer skin of each asparagus spear from just below the tip down to the base, removing the fibrous exterior to ensure tender eating.
- Trim the woody ends of the asparagus by cutting approximately 1-2 inches from the bottom of the stalks to remove the tough, inedible portion.
- Bring a large pot of salted water to a gentle boil, preparing to blanch the asparagus.
- Carefully place the prepared asparagus spears into the boiling water and cook for 6-8 minutes, or until they are tender but still maintain a slight firmness when pierced with a fork.
- While the asparagus is cooking, prepare the brown butter by placing the unsalted butter in a small saucepan over medium heat.
- Continuously swirl the butter in the pan, watching carefully as it begins to foam and then turn a golden brown color, releasing a nutty aroma. This should take approximately 3-4 minutes.
- Once the asparagus is cooked, immediately remove it from the boiling water using tongs and transfer to a serving platter.
- Drizzle the freshly made brown butter evenly over the hot asparagus spears.
- Season generously with salt and freshly ground black pepper to taste.
- Optional: Squeeze fresh lemon juice over the asparagus to add a bright, acidic note that complements the rich brown butter.
- Serve immediately while the asparagus is hot and the brown butter is still warm and fragrant.
Tips
- Choose fresh, firm white asparagus with tight, compact tips for the best texture and flavor.
- Be extra gentle when peeling white asparagus, as the skin is more delicate than green asparagus.
- Watch the brown butter carefully - it can quickly go from golden and nutty to burnt, so keep the heat at medium and swirl constantly.
- Use a light-colored pan when browning butter to easily monitor the color change.
- Serve immediately after preparing to enjoy the maximum flavor and temperature contrast between the hot asparagus and warm brown butter.
- If white asparagus is unavailable, this technique works beautifully with green asparagus as well.
- For an extra layer of flavor, consider adding a sprinkle of toasted almonds or fresh herbs like chives or parsley on top.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
