The boiling broth tenderizes the ends, and adds flavor too. Then top it off with some browned butter and it is delish! I adore browned butter! This dish is the best of spring.
Browned Butter Asparagus
1 bunch fresh asparagus, about 3/4 lb
2 cups chicken broth
2 tbsp butter
Wash and trim the woody ends from the asparagus. Heat a small skillet with the chicken broth. When simmering, add the asparagus. Braise until just tender, about 7 minutes. Remove from heat. Place the asparagus into a serving bowl and set aside. Pour the broth off, saving it for soup. Melt the butter in the skillet. Stir it gently over a medium temperature until it begins to brown. Cook until most of the butter takes on a light brown hue. Remove from heat immediately and pour over the asparagus spears. Serves 4. 70 calories 1 net carb
We are prepping for a fundraiser garage sale for our school this weekend, so I have lots of washing and sorting still to do. I did manage to make a great new recipe today, so I will share that one later this week. Gotta run while the sun still shines!
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3 comments:
While I break off the bottom part of the asparagus, I also peel the bottom inch with a vegetable peeler - tender from top to bottom then!
I used to not like asparagus growing up, turns out my mom cooked this shit out of it and I like it to be crisp tender. :D
I used to hate asparagus growing up and remember telling my mom that when I get older I'm gonna tell my kids that asparagus is horrible......safe to say I now love asparagus, and so do my kids :)
Asparagus are so versatile, how can you not love them :D
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