Yakima Asparagus with Lemon Brown Butter
Chef John Sundstrom
Lark, Slab Sandwiches + Pie, Southpaw
1 bunch asparagus
2 T unsalted butter
½ teaspoon lemon juice
Black pepper, freshly ground
- Trim off the woody ends of the asparagus, 2-4 inches depending on the size of the asparagus.
- Peel the asparagus from about 2 inches below the tip to the end.
- Prepare an ice bath. In a pot of boiling salted water, blanch the asparagus until just cooked and tender, about 2-4 minutes depending on how thick the asparagus is. Shock the asparagus in the ice bath to stop it from cooking any further.
- Remove the asparagus from the ice bath and place it on a plate to let it dry, or pat it dry with a paper towel.
- Add the butter to a medium sauté pan and cook over medium heat until it is golden brown and has a nutty aroma. It will be quite foamy as it browns.
- Add the asparagus to the browned butter and mix just to warm through, about 1 minute. Add the lemon juice and season with salt and freshly ground black pepper. Mix to incorporate.
- Place the asparagus on a serving platter and drizzle the extra brown butter from the pan over the asparagus. Serve warm.
Recipe credit: Lark: Cooking Against The Grain