White Asparagus with Brown Butter
Submitted by CathyW
Tender peeled white asparagus spears topped with nutty brown butter and toasty bread crumbs. A classic German side dish that comes together in just 15 minutes.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minBrown butter and white asparagus belong together like bread and, well, butter.
This elegant German side dish is beautifully simple. Peeled white asparagus spears get a quick poach until just crisp-tender, then they’re crowned with golden, nutty brown butter tossed with fine bread crumbs and cracked black pepper.
The whole thing takes 15 minutes, but it tastes like something you’d order at a cozy Gasthaus along the Rhine.
Pro Tips
- Peeling white asparagus is non-negotiable. The outer skin is fibrous and tough. Use a vegetable peeler and work from just below the tip down to the base.
- Watch your butter closely. Brown butter goes from golden and fragrant to burnt and bitter in seconds. Pull it off the heat the moment it smells like toasted hazelnuts.
- Shake the drained asparagus over heat for 30 seconds to drive off excess water. Wet asparagus will make your bread crumbs soggy.
Ingredients
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.
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