Butter Crumb Asparagus Recipes

ASPARAGUS WITH LEMON BUTTER CRUMBS

Steps:

• Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
• Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
• While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
• Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
• Now put the pan back on to the heat and add the remaining butter.
• As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
• Sprinkle with the lemon juice and season with salt and pepper.
• Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.

BUTTER CRUMB ASPARAGUS

Steps:

• Prepare and steam asparagus until tender. Place cooked asparagus in a serving bowl and cover with foil to keep warm while preparing the bread crumbs.
• In a pan over low heat melt the butter. Add the bread crumbs and pepper. Cook stirring frequently, until the crumbs are lightly browned.
• Spoon bread crumb mixture over the asparagus. Serve and enjoy!

BUTTERED ASPARAGUS WITH LEMON AND PARMESAN

Steps:

• Bring a large pot of water to a rolling boil and salt it. Add the asparagus and cook until bright green and just tender, about 8 minutes. Drain well and transfer to a serving plate.
• Rub the butter all over the asparagus until melted. Using a Microplane or other fine grater, grate enough cheese to cover the asparagus in a single layer.
• Using the same grater, zest a quarter of the lemon over the cheese. Grind black pepper over the zest and serve immediately.

ASPARAGUS WITH LEMON BUTTER

Steps:

• Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
• Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
• Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.

BELGIUM BUTTER CRUMBED ASPARAGUS EGGS FOR TWO

Steps:

• In a heavy frying pan over medium heat, sauté crumbs in butter until they are crisp and deep golden and butter is slightly browned.
• Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well.
• Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt.
• Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings.
• EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise.
• Home Cooking Around The World.

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS

Steps:

• Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
• Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
• Top asparagus with breadcrumbs, and garnish with lemon.

ASPARAGUS WITH MEYER LEMON BREADCRUMBS

Steps:

• Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

ASPARAGUS IN LEMON BUTTER SAUCE

Steps:

• Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
• Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
• When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE

Steps:

• Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
• In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
• Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese.
• Lay thin slices of butter on top.
• Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.