Ingredients
Braise
A bunch of large or medium asparagus, the hard part of stalks cut off diagonally
2 tablespoons butter, depending on the size and quantity of asparagus
Salt and pepper
Salt and pepper
1/2 cup water
For the Sauce
1-1/2 tablespoons lemon juice
lemon zest of 1 lemon
lemon zest of 1 lemon
To garnish
2 tablespoons pine nuts, toasted until nicely browned
or
Parmesan cheese
or
1 tablespoon snipped-to-⅛-inch chives — or use your allium of choice, such as green onion, spring onion, ramps, shallot … (but maybe not our forceful friend garlic)
3 tablespoons chopped mint — or use fresh soft herb(s) of your choice, such as parsley, tarragon, marjoram, chervil or dill (but maybe not, you know, cilantro)
Directions
1. Prepare asparagus. Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
2. Braise the asparagus. Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add ½ cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
3. Make the sauce. Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Notes
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