Austrian White Asparagus With Brown Butter Sauce Recipes

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ASPARAGUS WITH BROWN BUTTER



Asparagus With Brown Butter image

Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. "It is best when cooked in just enough water to steam it," he wrote. "It is ready - tender but still a bit firm to the bite - after a few minutes." Topped with a brown butter sauce, it's a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.

Provided by Jacques Pepin

Categories     quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 dozen large asparagus stalks with tight, firm tips (about 1 1/2 pounds; 4 per person)
1/2 cup water
6 tablespoons unsalted butter
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley

Steps:

  • Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
  • In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
  • Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 199 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER



White Asparagus With Mushrooms in Brown Butter image

White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!

Provided by NcMysteryShopper

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

25 white asparagus, trimmed and peeled
salt and sugar, for boiling
3 tablespoons unsalted butter
1/2 lb mushroom, chopped
3 shallots, thinly sliced and separated into rings
1 teaspoon fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves

Steps:

  • Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
  • Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

Nutrition Facts : Calories 121, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 8.4, Carbohydrate 8.6, Fiber 2.7, Sugar 3.1, Protein 4.5

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE



Roasted Asparagus With Balsamic Brown Butter Sauce image

I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size

Provided by shimmerchk

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs asparagus spears (trim or peel any stalks that seem tough)
1 tablespoon olive oil
1/4 teaspoon salt (I use kosher salt)
1/8 teaspoon black pepper
2 tablespoons unsalted butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
  • Sprinkle with salt and pepper.
  • Bake at 400 degrees for approximately 12 minutes or until tender.
  • Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
  • Do not burn the butter or let it get too brown, should be golden brown.
  • Remove from heat; stir in soy sauce, and vinegar.
  • Drizzle over asparagus, tossing well to coat.
  • Serve immediately.

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE



White Asparagus with Hollandaise Sauce image

The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

6 quarts water
3 tablespoons coarse salt
3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
Hollandaise Sauce for white asparagus

Steps:

  • Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.

WHITE ASPARAGUS WITH ORANGE BUTTER



White Asparagus with Orange Butter image

White asparagus, which is grown without sunlight, to keep it from becoming green, is the preferred form for the vegetable in Europe. This recipe makes an excellent first course, with the mildly nutty flavor of the asparagus pleasantly offset by the citrus.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

7 large oranges
2 pounds white asparagus, trimmed and peeled
Salt and freshly ground black pepper
2 tablespoons white-wine vinegar
4 tablespoons cold unsalted butter, cut into small pieces
Leaves from 4 stems fresh tarragon

Steps:

  • Juice 5 oranges over a sieve, yielding about 1 1/2 cups. Zest 1 orange. Using a paring knife, remove skin, pith, and outer membrane from remaining orange. Carefully cut each segment away from white membranes. (This is called supreming the orange). Set segments aside.
  • Place asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower heat, and steam asparagus to tenderize, about 8 minutes. Just before asparagus are fully cooked, drain liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork-tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing sauce.
  • Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add vinegar, lower heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE



Baked Asparagus with Balsamic Butter Sauce image

This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

Provided by CAE

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  • Bake asparagus 12 minutes in the preheated oven, or until tender.
  • Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE



Braised White Asparagus With Blood-Orange Sauce image

Provided by Geoffrey Zakarian

Categories     weekday, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 pound very thick white asparagus
1 cup lightly seasoned chicken stock, approximately
2 1/2 tablespoons salted butter
1 bay leaf
4 blood oranges
Sea salt
1 tablespoon extra virgin olive oil
Freshly ground black pepper

Steps:

  • Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
  • Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
  • Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 12 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1478 milligrams, Sugar 31 grams, TransFat 1 gram

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