Butter-Braised Asparagus
A quick and elegant side dish where tender asparagus spears are briefly blanched then tossed in nutty browned butter. The method preserves the vegetable's crisp-tender texture while adding rich flavor.
Story
This simple Chinese-style butter asparagus comes together in minutes. The trick is not to overcook the asparagus—it should still have a slight snap when you bite into it. The butter gets briefly heated until it foams and takes on a nutty aroma, which clings beautifully to the tender green spears.
Ingredients
fresh asparagus (1 bunch)
about 250g
unsalted butter
1 tablespoon
salt
to taste
optional: freshly ground black pepper
a pinch
Instructions
1
Prep the asparagus
Snap off the woody ends of the asparagus. If the lower stalks feel fibrous, use a vegetable peeler to thin the skin. Cut each spear in half crosswise for easier cooking and serving.
2
Blanch until tender-crisp
Bring a pot of water to a rolling boil. Add the asparagus and cook for about 50 seconds until bright green and just tender. Immediately drain and pat dry with a clean towel.
3
Brown the butter and coat
Heat a skillet over medium-high heat. Add the butter and let it melt and foam—you'll smell a nutty aroma. Add the asparagus pieces and toss quickly to coat evenly. Season with salt, give one more quick toss, then remove from heat immediately.
4
Serve right away
Transfer to a serving plate. Add a sprinkle of black pepper if desired. Serve immediately while the butter coating is still glossy and the asparagus is warm.
