BuffaloSpree.com's Recipe of the Week

Pasta with Asparagus & Brown Butter



 

It feels like spring has sprung (better late then never, I guess), so we thought we'd offer you a recipe featuring one of spring's first crops—asparagus. This is the time of year to get your fill of the the crisp, green stalks while the market is lush with affordable bunches of them.

 

The recipe below is for a simple side dish, it hails from the March 2006 issue, where Chef Joe George provided readers with a number of recipes featuring asparagus. We're going to suggest that you turn it into a meal by doubling every ingredient and tossing the end result with some good al dente pasta.

 

Asparagus with Browned Butter and Lemon

1 pound asparagus
6 tbsps unsalted butter
1 shallot, peeled and minced
1/2 tsp kosher salt
1 tsp freshly minced parsley
Juice of 2 lemons

 

Trim the asparagus of their fibrous ends. Tie the asparagus in a bunch with kitchen twine. Bring a pot of salted water to a boil. Cook the asparagus for about 3 minutes, then untie it and place it on a warmed plate. Set aside.

 

Combine the butter, shallot, and salt in a small skillet. Heat the skillet over high heat until the butter begins to bubble. Continue to heat the pan until the butter begins to brown around the edges of the pan. Shake and swirl the pan to cook the butter and shallot evenly. When the butter and shallot are golden brown add the parsley and lemon juice. Shake the pan to form a temporary emulsion. Pour the sauce over the asparagus. Serve while hot.

 

Number of servings: 4-6

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