Asperges aux Beurre Noisettes (Asparagus with Brown Butter Sauce and Hazelnuts)
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, former PCC Cooks instructor
Source: Sound Consumer April 2009
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