White Asparagus with Brown-Butter Vinaigrette
Provided by: Joseph Erdos, Gastronomer's Guide
This side dish plays up the elegance of white asparagus.
- 1 bunch white asparagus
- fine sea salt
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1 tablespoon sherry vinegar
- 2 tablespoons finely chopped parsley
- Trim about 1 inch from the tough ends of the asparagus spears using a sharp knife. Peel about 2/3 of each spear below the floret using a vegetable peeler, being careful not to break the asparagus.
- Bring a skillet filled with about 2 inches of water to a boil. Season liberally with salt. Add asparagus and cook until knife tender, about 5 minutes.
- Meanwhile, add butter to a small saucepan and set over medium heat. Let butter turn a nutty brown, about 5 minutes, while swirling the pan to keep the butter from foaming too much. Pour browned butter into a small bowl or measuring cup. Whisk in lemon juice and vinegar. Season with salt. Stir in parsley.
- Carefully remove asparagus to a platter and pour over with vinaigrette. Serve immediately.