ASPARAGUS WITH BROWN BUTTER
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. "It is best when cooked in just enough water to steam it," he wrote. "It is ready - tender but still a bit firm to the bite - after a few minutes." Topped with a brown butter sauce, it's a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.
Provided by Jacques Pepin
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
- In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
- Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 199 milligrams, Sugar 2 grams, TransFat 0 grams
BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE
Trout fillets are broiled and served with a creamy and slightly spicy butter sauce with mushrooms and peppers.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack about 2-inches from the heat source and preheat the broiler.
- Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
- Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
- Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
- Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.
SAUTEED GARLIC ASPARAGUS
A simple but tasty twist to regular old Asparagus.
Provided by Ryan Morgan
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g
BROWN-BUTTER BASTED RADISHES & ASPARAGUS
This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish
Provided by Rosie Birkett
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
- While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
- Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
- Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.
Nutrition Facts : Calories 238 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein
STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
- Drain asparagus and keep warm loosely wrapped in a kitchen towel.
- Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
- When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
- Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH BROWNED BUTTER
Make and share this Roasted Asparagus With Browned Butter recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over 450 degrees.
- Place asparagus in a roasting pan; drizzle iwth olive oil. Sprinkle evenly with salt and pepper. Bake for 8 minutes or until tender-crisp.
- In the meantime, melt butter and minced garlic in a small skillet over medium-high heat; cook 3 minutes or until lightly browned and foamy, shaking pan occasionally. Do not burn. Remove from heat; stir in lemon juice. Drizzle butter mixture over roasted asparagus, toss well to coat. Srinkle lemon zest over asparagus.
AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE
Steps:
- Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
- In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
- Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE
I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size
Provided by shimmerchk
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
- Sprinkle with salt and pepper.
- Bake at 400 degrees for approximately 12 minutes or until tender.
- Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
- Do not burn the butter or let it get too brown, should be golden brown.
- Remove from heat; stir in soy sauce, and vinegar.
- Drizzle over asparagus, tossing well to coat.
- Serve immediately.
ASPARAGUS WITH PECANS AND PARM
This is a very elegant and easy side dish to serve for a special occasion.
Provided by Carrie Causey
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
- Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
- Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 17.5 mg, Fat 13.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 255.8 mg, Sugar 3.3 g
BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 325°F.
- Spread the almonds on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are golden brown and fragrant, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and set them aside to cool to room temperature. Drizzle the almonds with 1 tablespoon of the olive oil, sprinkle them with sea salt, and toss to coat them with the seasonings. Slice the almonds in half lengthwise.
- After you put the almonds in the oven, lay the guanciale slices on a baking sheet and put it in the oven with the almonds until the guanciale is cooked through but not crisp, about 5 minutes. Remove the guanciale from the oven, transfer it to paper towels to drain, and cut each piece of guanciale in half on the diagonal.
- Increase the oven temperature to 450°F.
- Snap off the asparagus stems at the natural break and discard the stems. Put the asparagus spears on a baking sheet. Drizzle them with the remaining olive oil and sprinkle them with the kosher salt. Spread the asparagus out in a single layer and roast them in the oven until they start to brown but are still al dente, about 10 minutes. Remove the asparagus from the oven and set aside to cool to room temperature.
- Place the butter in a medium saucepan (preferably stainless steel). Cook the butter over medium-high heat without stirring, but swirling the pan occasionally to brown the butter evenly, for 3 to 5 minutes, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. (As you cook it, the butter will foam up and begin to brown, then the milk solids will drop to the bottom and the foam will subside. At this point the butter is done. Turn off the heat immediately, as the line between brown butter and burnt butter is a fine one.)
- To serve, lay five to seven asparagus spears side by side on each of four plates (preferably oval or rectangular), pulling the tips of some of the spears so they aren't lined up evenly. Spoon 1 tablespoon of the brown butter along the length of each serving of asparagus spears to coat them with the butter. Cut the burrata into four equal segments and lay one segment on top of each serving of asparagus. Use the back of the tablespoon to create a small crater in each segment of burrata and spoon 1 tablespoon of the brown butter into each crater. Drop 1 tablespoon of bread crumbs in clumps, avoiding the butter (clumping them keeps them from getting soggy), over each serving of burrata and asparagus. Sprinkle the almonds over and around the asparagus and burrata, and lay two pieces of guanciale overlapping each other on top of each serving.
- Suggested Wine Pairing
- Petite Arvine (Valle d'Aosta)
STEAMED ASPARAGUS WITH BROWN BUTTER AND HAZELNUTS
Steaming asparagus plays up its delicate grassy flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add asparagus, cover, and steam until crisp-tender, about 6 minutes. Transfer to a platter.
- Discard water and wipe pan dry. Heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 5 to 6 minutes. Pour over asparagus and toss to combine. Season with salt and pepper. Sprinkle with hazelnuts, and serve immediately.
Nutrition Facts : Calories 217 g, Fat 18 g, Fiber 6 g, Protein 7 g, SaturatedFat 8 g
THREE CHEESE ASPARAGUS RAVIOLI WITH BROWN BUTTER & ASPARAGUS
Number Of Ingredients 7
Steps:
- PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
- MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately.
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- Heat the oven to 450°. In a small saucepan, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Remove from the heat and cover to keep warm.
- Snap off the tough ends of the asparagus and discard them. On a large baking sheet, toss the asparagus with the oil, salt and pepper. Spread the asparagus out on the baking sheet and roast until just tender, 5 to 7 minutes for thin spears, 8 to 10 minutes for medium or 10 to 12 for thick spears.
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- Bring a large saucepan of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Drain and pat dry.
- Melt the butter in a large skillet and cook until just beginning to brown. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring often, until just tender, about 8 minutes. Add the shallots and thyme and cook, stirring, until softened, about 2 minutes longer. Add the asparagus and cook, tossing, until warmed through. Add the lemon juice, the chopped parsley and the whole parsley leaves and season with salt and pepper. Arrange on 4 plates and serve.
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