Asparagus with lemony brown butter

Name: Asparagus with lemony brown butter
Yield: 4 servings
Cuisine: Boil
Ingredients: 200.00 g asparagus; 120.00 g butter unsalted; 1.00 lemon zest and juice; 1 fresh parsley small handful, finely chopped; 1 sea salt flakes

4 servings

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A beautiful accompaniment or on its own.

By Food24 November 03 2009

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Ingredients (5)

200.00 g	asparagus
120.00 g	butter — unsalted
1.00	lemon — zest and juice
1	fresh parsley — small handful, finely chopped
1	sea salt — flakes

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Method:

Snap or trim the woody ends off the asparagus, blanch or steam the spears and set aside. Heat butter in a small saucepan over medium to medium-high heat. Watch carefully when it starts to bubble up; remove from the heat as soon as the sediment turns a tannish-brown colour. As soon as it’s off the heat, add some lemon juice.

Stir in the zest and add a pinch of sea salt flakes. Arrange spears on a platter and spoon over the butter. Sprinkle over parsley and serve immediately.