Spargelgemuse
Submitted by RJAndrews
Spargelgemüse: tender boiled asparagus drizzled with browned butter and freshly grated Parmesan, garnished with sliced hard-boiled egg. A classic German side in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minSometimes the simplest preparations are the most satisfying. This is one of those times.
Fresh asparagus gets boiled until just tender, then dressed with browned butter that’s been mixed with freshly grated Parmesan cheese. Sliced hard-boiled egg on top adds richness and a pretty contrast.
The browned butter is everything here. Those toasty, nutty notes transform plain asparagus into something that feels elegant without a single complicated step.
Five ingredients. Thirty minutes. A side dish that punches well above its weight.
Kitchen Tips
- Brown the butter slowly over low heat and watch it carefully. It goes from nutty and golden to burnt and bitter in a matter of seconds.
- Trim the woody ends off the asparagus by bending each spear. It’ll snap naturally right where the tender part begins.
- Use freshly grated Parmesan, not the pre-shredded kind. It melts into the warm butter much more smoothly.
Ingredients
Directions
Wash asparagus spears and trim off tough ends.
Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes.
Drain off liquid.
In a small saucepan, melt the butter, cook over low heat until lightly browned.
Sprinkle freshly grated cheese over butter and mix.
Spoon over asparagus.
Garnish with sliced hard boiled egg.
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