Saturday, April 10, 2010

Austrian White Asparagus with Brown Butter Sauce

I've never made anything with white asparagus before and, honestly, think white asparagus looks kind of scary. Actually kind of phallic. I wonder what Freud would think about my meal. We thought the white asparagus did not taste the same as the green kind, and definitely prefer the green kind. I didn't have brioche crumbs so I used a combination of leftover hamburger bun crumbs from the Homemade Quick Black Bean Burgers I made for dinner, along with some panko. I also significantly reduced the butter (I used about 1 Tbsp). We thought it was OK but, like I said, I think we prefer regular asparagus. Oh well, worth a shot.


Austrian White Asparagus with Brown Butter Sauce
Live Love EAT!: The Best of Wolfgang Puck

12 white asparagus -- peeled
Salt and freshly ground black pepper
4 ounces butter
1 cup brioche crumbs
1 teaspoon freshly minced parsley leaves

1. Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.

2. In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.

3. Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

Yield: 4 servings

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