Asparagus w/ Beurre Monte
Ingredients:
- 1 Bunch Asparagus
- Kosher Salt
- 3 Tbsp Water
- 8 Tbsp Unsalted Butter
- 1 Tbsp Fresh Lemon Juice
- 2 tbsp Fresh Parsley (optional)
Directions:
- Place a large pot of water over high heat.Once the water starts to simmer, add a few large pinches of the kosher salt in the water.
- Make a nice bath in a bowl big enough to fit the asparagus, using half ice, half water and set aside
- Run your thumb up one of the stalks of asparagus,once you find a spot closest to the base that feels softer, cut the remaining stalk. This will make sure you do not serve/eat the stalk which is very tough to chew.
- Place the asparagus in the boiling water until the asparagus is bright and vibrant green. Immediately remove the asparagus from the water and place in the ice bath. This will stop the cooking. Remove and pat dry.
- In a medium size pot over medium-heat, add the water. Once the water is simmering, remove from the heat and add 1 tbsp of butter at a time, whisking the butter until its fully incorporated. Continue to do this until all the butter is whisked in the water and you have a butter sauce. Whisk in the lemon juice and adjust the seasoning with salt.
- In a saute pan over medium-high, add 1-2 tbsp of cooking oil. Once the oil is hot, add the asparagus and saute for 2-3 minutes until you get a nice slight char on the outside. Season with salt and pepper. Remove from the heat.
- Plate up the asparagus, top with your butter sauce and parsley. Finish with more lemon juice or lemon zest if you like.
- Enjoy!
Tip: you can add other seasonings to your asparagus or sauce. If you want, change out the butter for good vegetable stock to adjust the flavor!