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© JACQUES & COMPANY 2009
Green Asparagus with Brown Butter
Makes 4 servings
2 pounds green asparagus, large
3 tablespoons butter
1 teaspoon Fleur de Sel
½ 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.
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