Asparagus Notes
Posted
Mon, 03/28/05
Growing up, I detested asparagus. It reminded me of cooked and soggy spinach for some reason. A few years ago I developed a taste for raw spinach in salads, and also came to appreciate asparagus. I don't like the stuff in the can, but rather fresh asparagus either boiled or steamed and eaten with a dab of butter, and salt and black pepper.
The following recipe recently caught my eye:
Austrian White Asparagus with Brown Butter Sauce
12 white asparagus, peeled
Peel the asparagus. Line the asparagus from the spear end and cut into approximately six-inch lengths. Discard ends. In a medium saucepan, bring salted water to a boil. Cook the asparagus for ten to twelve minutes, until tender being careful not to overcook. Drain the asparagus. Set aside. In a large sauté pan, heat the butter. Add the brioche crumbs and sauté until golden. Add the reserved asparagus and sauté until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and black pepper. Serve warm.
The dish comes from Wolfgang Puck via Wolfgang & Julia in the Kitchen.
Tags: Vegetables
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