Steamed Asparagus With Pistachios And Brown Butter Recipes

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER

Steps:

• Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
• Drain asparagus and keep warm loosely wrapped in a kitchen towel.
• Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
• When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
• Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

STEAMED ASPARAGUS WITH BROWN BUTTER AND HAZELNUTS

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add asparagus, cover, and steam until crisp-tender, about 6 minutes. Transfer to a platter.
• Discard water and wipe pan dry. Heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 5 to 6 minutes. Pour over asparagus and toss to combine. Season with salt and pepper. Sprinkle with hazelnuts, and serve immediately.

STEAMED ASPARAGUS

Steps:

• Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.

STEAMED ASPARAGUS

Steps:

• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

ASPARAGUS WITH BROWN BUTTER

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.

STEAMED ASPARAGUS

Steps:

• Combine the lemon juice, olive oil and water in a large pot and bring to a simmer. Place the asparagus in a steamer basket over the liquid. Cover and simmer until asparagus is crisp-tender, about 4 minutes. Place the asparagus on a clean towel and pat dry. To serve, stand the asparagus up in 1 or 2 glasses.

THE BEST STEAMED ASPARAGUS

Steps:

• Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
• Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

STEAMED ASPARAGUS WITH OLIVE BUTTER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus cover, and steam until desired tenderness is achieved, 6 to 9 minutes.
• Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and heat until fragrant, about 2 minutes. Stir in olives and lemon juice; heat thoroughly, but do not boil, 3 to 4 minutes. Season with salt and pepper and set aside.
• Place steamed asparagus in a serving dish and pour sauce on top. Garnish with lemon zest and serve warm.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

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.

STEAMED ASPARAGUS WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

STEAMED ASPARAGUS WITH ROASTED PEPPER SAUCE

Steps:

• Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.
• Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

Steps:

• Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
• Steam until crisp-tender, about 8-10 minutes.
• Drain and keep warm.
• In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
• Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
• Remove sauce from heat and stir in remaining.
• Place asparagus on a serving platter and top with the sauce.

ASPARAGUS STEAMED WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches.
• In a large skillet, bring about 1/2-inch of water to a rapid boil. Season the water with salt.
• Add the asparagus and cook for 2-3 minutes or until bright green and just tender.
• Drain the asparagus and place it immediately in a bowl of ice water to shock it. This will help the asparagus to retain the bright green color. Drain.
• Add butter to the skillet to melt. Stir in the lemon zest and juice. Add the drained asparagus to the skillet. Toss to coat and heat. Serve immediately.

ROASTED ASPARAGUS WITH BROWN BUTTER AND PECORINO

Steps:

• Preheat oven to 425 degrees.
• To make brown butter, melt the butter in a small saucepan over medium-low heat.
• Skim off the white foam as it rises to the top.
• Continue cooking until the butter is medium brown and smells like roasted nuts.
• Snap the ends from the asparagus — they'll break at the point of tenderness.
• Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
• Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
• Agitate lightly to release grit that may be trapped.
• Rinse well again and pat with paper towels.
• Brush a shallow baking dish or jelly-roll pan large enough to hold the asparagus in a single layer with a film of brown butter.
• Spread asparagus in dish and brush with the remaining butter.
• Roast until tender, about 15 minutes.
• Shave or grate the cheese over the asparagus, sprinkle with pepper and serve warm.

STEAMED ASPARAGUS WITH ALMOND BUTTER

Steps:

• Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
• Steam asparagus until crisp-tender. Set aside.
• Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.

PISTACHIO ORANGE ASPARAGUS

Steps:

• In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.

STEAMED ASPARAGUS WITH ALMOND BUTTER

Steps:

• Melt 2 tablespoons butter in heavy small skillet over low heat.
• Add shallots and garlic and saute until tender, about 5 minutes.
• Pour into medium bowl.
• Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend.
• Season with salt and pepper.
• Steam asparagus until crisp-tender.
• (Can be made 1 day ahead; cover butter mixture and asparagus separately; chill).
• Place butter mixture in heavy large skillet over medium heat.
• Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.
• Add asparagus and stir until heated through.
• Season to taste with salt and pepper.
• Divide asparagus among plates.