Chef John Sundstrom
Lark, Slab Sandwiches + Pie, Southpaw
Serves 4

1 bunch asparagus
2 T unsalted butter
½ teaspoon lemon juice
Kosher salt
Black pepper, freshly ground


  1. Trim off the woody ends of the asparagus, 2-4 inches depending on the size of the asparagus.
  2. Peel the asparagus from about 2 inches below the tip to the end.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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