Asparagus season is short, take advantage of it! To vary, I propose you a simple recipewhite asparagus fried in butter , This is a really easy recipe that lets you enjoy asparagus in a different way. They’re both melting and crunchy, with a subtle hazelnut flavor that goes well with the flavor of the white asparagus.
I really like white asparagus which I find to be more subtle than their green asparagus counterparts. They are sweet and delicious. At home, we usually eat them boiled and served with vinaigrette as a starter. It was only later that I had the courage to try this family classic with white asparagus spread or white asparagus soup!
However, I am used to cooking green asparagus in a variety of ways, as shown by their grilled green asparagus and all the asparagus-based recipes on the site! I had already fried green asparagus several times in a pan with a little butter.. (a recipe so simple I’ve never posted it here!); I had to try with white asparagus!
Wanting to be different, I therefore tried a new recipe where the white asparagus would be cooked slowly in butter, and softened while taking on other lightly roasted and roasted flavours.
White asparagus roasted in butter tastes better than asparagus cooked in water. I also find them more interesting in terms of texture: they are melty but keep a crunchy or slightly crunchy side, thanks to cooking in butter and directly on the pan which will caramelize them slightly!
How to serve white asparagus in butter?
These asparagus can be served so many ways! As a starter, as a main course or even as an accompaniment to a larger piece of meat/fish.
In this recipe, I’ve made a perfect hot and cold starter with my White Asparagus with Yogurt, Herbs, and Candied Lemon Sauce! The connection between the nutty flavor of asparagus and lemon is fantastic.
You can also serve these Roasted White Asparagus as an accompaniment to a piece of meat. They’re perfect with lemon lamb skewers, for example, for a simple Easter meal. They’ll bring freshness to a leg of lamb served with garlic cream.
If you go outside with lamb and Easter traditions, you can serve these asparagus with chicken curry skewers or lemon and olive chicken.
Asparagus is usually eaten whole. I like the idea of ​​consuming them in more-or-less thick sections, which will allow the different parts of the asparagus to cook evenly. The further you go towards the tip, the more tender the asparagus. Here, so we’ll cut off a large chunk at the tip, and the rest into finer sections (taking care to remove the stringy part, which would work wonders in soup!).
At the end of cooking, I added a few sprigs of chives for a slightly “garlic” side that goes perfectly with the asparagus. You have to go with moderation so as not to overshadow the subtle flavor of the asparagus.
Depending on how you’ll be consuming your asparagus, you can also add some toasted and then crushed hazelnuts.
This recipe for White Asparagus Roasted in Butter is actually surprisingly simple, which results in a transformation. Say goodbye to whole steamed asparagus! Let’s partake in the pleasures with these melting and slightly caramelized asparagus.
For the Roasted Asparagus
for yogurt sauce
- 1 natural yogurt Pisa or fjord type
- 0.25 lemon faith With salt
- 10 cans of onion
- salt flower
- ground black pepper
prepare sauce
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Clean and chop the chives.
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Finely chop the candied lemon into small cubes.
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Mix yogurt with chives and candied lemons. Salt and pepper. to book.
Prepare Roasted Asparagus
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Peel the asparagus using a peeler, being careful not to damage the tip too much. Cut off the stem (you can also remove the very stringy part, depending on your asparagus).
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Cut off the tip to make a section of approximately 3 cm. Cut the remaining stem diagonally into sections, about 1 cm thick. The thickness will depend on the size of your asparagus. I recommend a medium size to keep them from getting too fibrous.
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Clean and dry the chives. Cut it and keep it aside.
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Melt butter in a skillet and add asparagus pieces. Cook for 12 to 15 minutes, stirring regularly. The aim is to lightly color the asparagus so that they are tender but remain crisp.
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Add chopped chives and mix. serve.
