Recipe for blanched white asparagus with browned butter
Little Friday at home almost always means a bit of fine dining on the weekends.
A classic starter here in the spring is blanched white asparagus with browned butter.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
Ingredients
- 8 pcs. Asparagus white
- 50 gram Butter
- Hazelnuts 1 small handful - roasted
- 3 gram Salt
Instructions
- Break off the bottom, rinse and peel the white asparagus from the tip down the stem.
- Boil some water in a pot and add about 20 grams of butter and 1/2 tsp salt.
- The asparagus should cook for about 4 minutes.
- Melt the rest of the butter slowly in a small pot and swirl it around occasionally.
- Turn off the heat when the butter begins to brown and add the hazelnuts.
- Divide the asparagus onto two plates and pour the browned butter and hazelnuts over them.
- Enjoy your meal!