bullet

STARTERS

bullet

SOUPS

bullet

SALADS

bullet

SANDWICHES

bullet

SEAFOOD

bullet

SAVORIES

bullet

SIDES

bullet

SWEETS

Asperges Vertes au Beurre Noisette

JACQUES & COMPANY 2011

Butternut Squash Risotto • Potatoes au Gratin • Turnip au Gratin • Southern Greens • Asperges Vertes au Beurre Noisette

Home
About Us
Services
Projects
The Pantry
Recipes
Contact Us

Green Asparagus with Brown Butter

Makes 4 servings

2 pounds green asparagus, large

3 tablespoons butter

1 teaspoon Fleur de Sel

lemon

black pepper    

Peel the asparagus and trim the ends into the same length.

In a large sauce pan bring 3 quarts of salted water to a boil and place the asparagus into the boiling water.  When the water return to a boil, remove the asparagus to a bowl of ice water to stop the cooking, then drain on paper towels.

In a large frying pan, heat the butter until it turns hazelnut brown in color. Add the asparagus and stir carefully until heated through.  Squeeze the juice of a half lemon over the asparagus. Serve at once with a sprinkle of Fleur de Sel and grinds of black pepper to taste.

Note: A drizzle of balsamic vinegar can be substituted for the lemon juice if you prefer a little touch of sweetness.

Back

.