Asperges aux Beurre Noisettes (Asparagus with Brown Butter Sauce and Hazelnuts)
Serves: 6
Ingredients
PreparationIngredients
- 1 1/2 pounds asparagus Add to list
- 8 tablespoons unsalted butter, cut into bits Add to list
- 1 tablespoon fresh lemon juice Add to list
- Salt and freshly ground pepper Add to list
- 3 tablespoons hazelnuts, toasted and coarsely chopped Add to list
Preparation
Snap off tough ends of asparagus. Blanch in salted, boiling water for 3 to 4 minutes or until bright in color and just becoming tender. Plunge into ice water to stop the cooking process. Drain and arrange on six small plates.
Melt butter in small heavy skillet over moderately low heat, then simmer until golden brown with a slightly nutty flavor. Watch carefully so it doesn’t burn.
Add lemon juice, salt and pepper to taste and swirl the pan to mix in (the sauce will foam). Add hazelnuts, then spoon mixture over asparagus spears. Add more salt and pepper to taste.
Recipe by , PCC Cooks instructor
Source: Sound Consumer April 2009
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