I am not a member of the Cult of Asparagus. It's good, for sure, but not as good as french fries. Still, the stuff is pretty damn healthy, and it does taste like springtime (though not as much as now peas).
1 Bunch Asparagus
2 Tbs. Butter
Lemon
Salt
2 Tbs. Butter
Lemon
Salt
Remove woody bottom from asparagus. This can be done by either: holding both ends and snapping -or- looking for the part on the stem where the color changes from a pale white green to a deeper shade of green and cutting just above that. Clearly, the second one will leave you with more to eat. With thick asparagus, you should also use a vegetable peeler to peel the stem.
Steam asparagus until just tender. Don't overdo it. Don't. For thin asparagus, 2.5 minutes should do it, thick asparagus 5 minutes.
Add butter to a warm pan, and heat until it just begins to turn brown. Toss in steamed asparagus and a pinch or two of salt. Cook 30 seconds. Squeeze lemon, toss again, serve.
Steam asparagus until just tender. Don't overdo it. Don't. For thin asparagus, 2.5 minutes should do it, thick asparagus 5 minutes.
Add butter to a warm pan, and heat until it just begins to turn brown. Toss in steamed asparagus and a pinch or two of salt. Cook 30 seconds. Squeeze lemon, toss again, serve.
No comments:
Post a Comment