Asparagus in Herb Butter

 

Home Articles Recipes Gourmet Garden Books Product Reviews Links About Me

 

Techniques and Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Serves 4

 

Nothing says spring like tender, young, first of the year Asparagus. Dressed only in a discreet herb butter, this simple dish allows the fresh flavor of the asparagus to be the star.  What could be a better way to greet the spring.

 

6 tablespoons of butter

1 clove garlic, finely minced

1 teaspoon each minced fresh dill weed, savory, thyme and mint

 

About 1 ½ pounds of fresh asparagus

 

Fresh ground black pepper to taste

Place the butter, garlic and herbs in a small sauce pot and allow to steep over a low flame for about 15 to 20 minutes.  Do not allow to come to a simmer as this will brown the butter. 

Meanwhile, trim off about 1 to 2 inches from the stem end of the asparagus.  Bring water to a boil and carefully place the asparagus in it.  When the water returns to the boil begin timing and allow the asparagus to cook for another 2 to 3 minutes only.  (When beautiful springtime asparagus is at its succulent best, it is a shame to execute it with over cooking.)  Remove from the water and drain well.  Place on a heated serving plate and pour the herb butter over it.  Garnish with a sprig of fresh herbs and a slice of lemon.

 

The English Country Kitchen

 

 

        Copyright © 2008 - Geraldine Duncann

advanced web statistics