Every spring I get so excited about the arrival of new seasonal produce that I tend to overdose on the first ones to sprout up. Last week I found a way to incorporate asparagus into five different dishes, and in addition to being initially alarmed by my toxic smelling pee every single time (too much information?), I had a couple of bad bundles, and was ready to take a break 
from the Gumby-esque veggies and move on to the next green thing to show up at the farmer's market. That was until I made this recipe for asparagus with brown butter and pine nuts from the new cookbook I'm currently smitten with, Fast, Fresh & Green. Looks like I'll be putting brown butter on everything I eat from now on. Even cereal. Maybe ice cream. My new go-to asparagus recipe:Asparagus with Brown Butter & Pine Nuts
2 1/2 t kosher salt
1 bunch asparagus (cut into sharply angled 2-inch pieces)
2 T unsalted butter
1/3 cup pine nuts
1 t fresh lemon juice
fresh ground black pepper
Bring a salted pot of water to boil, toss in asparagus pieces and let them cook for 3 minutes. Drain, and spread pieces on a towel in an effort to lose excess water. Melt the butter in a large frying pan over low heat, add the pine nuts and 1/4 t salt, stirring constantly until the butter turns a nutty brown color. The butter turns quickly, abort the mission and start over if it turns black.
Remove the pan from the heat, and add the asparagus and 1/4 t salt. Toss, sprinkle with lemon juice, and season with the fresh pepper. Prepare to begin a love affair with asparagus that could last through July. Green beans, you'll have to wait your turn.
Posts
Some things:
ReplyDelete• Try brown butter on popcorn. YUM. Especially if you also add a little cinnamon and sugar with your (light) salt. Oh god.
• I'm with you on the asparagus love. Um...and the pee issues.
• Have you roasted your asparagus? Either on the grill or in the oven? Clean and snap the ends off your sprigs, roll them in a little olive oil and salt and pepper (and lemon if you're inclined), roast 'em in a single layer, rolling them over halfway through, until the tops get a little brown and crispy (a LITTLE, I said a little), sprinkle them with a bit of parmesan if you like it, and then DEVOUR! (in the oven, I'd say about 425 or so for 10-15 minutes)
• Did I mention I also love asparagus? And brown butter? Thanks for sharing this recipe--I'll try it soon!
Shannon, you're a genius.
ReplyDeleteWhat makes butter go brown?
ReplyDeleteMr. Bolen: You just cook it for a bit. But not too long. Just long enough.
ReplyDelete