I don’t know about you, but I get tired of my side dishes. I have been trying to do a better job at putting a little more thought and time into them, as much for the hubs and kid as myself. This was a great surprise, easy and tasted delicious.
- 1 pound asparagus, peeled and trimmed
- 4 tablespoons unsalted butter
- 1/2 cup unseasoned breadcrumbs
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon minced fresh flat-leaf parsley
- 3 tablespoon finely grated Parmesan Cheese
Fill a saucepan with salted water and bring to a boil over high heat.
Meanwhile, fill a bowl large enough to hold all the asparagus about three fourths full with ice cubes and water.
Add the asparagus to the boiling water and cook the stems until tender but still slightly crisp, 3 to 4 minutes, testing by spearing with fork. If fork easily pierces, asparagus is done. Transfer to ice bath to stop cooking process.
Drain the asparagus well and, if you aren’t going to complete the recipe right away, refrigerate them in a covered container.
Before serving, in a sauté pan large enough to hold the asparagus, melt 2 tablespoons of the butter over medium heat. Add the asparagus and sauté, turning it with tongs, until it has heated through, about 3 to 5 minutes.
Add the remaining butter to the pan and cook over medium-high heat until it begins to turn golden, 1 to 2 minutes. Stir in the breadcrumbs and continue cooking until the mixture begins to turn a deep golden brown.
Season to taste with salt and pepper and spoon the buttery breadcrumbs over the asparagus. Garnish with parsley and serve immediately.
- 1 pound asparagus, peeled and trimmed
- 4 tablespoons unsalted butter
- 1/2 cup unseasoned breadcrumbs
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon minced fresh flat-leaf parsley
- 3 tablespoon finely grated Parmesan Cheese
- Fill a saucepan with salted water and bring to a boil over high heat.
- Meanwhile, fill a bowl large enough to hold all the asparagus about three fourths full with ice cubes and water.
- Add the asparagus to the boiling water and cook the stems until tender but still slightly crisp, 3 to 4 minutes, testing by spearing with fork. If fork easily pierces, asparagus is done. Transfer to ice bath to stop cooking process.
- Drain the asparagus well and, if you aren’t going to complete the recipe right away, refrigerate them in a covered container.
- Before serving, in a sauté pan large enough to hold the asparagus, melt 2 tablespoons of the butter over medium heat. Add the asparagus and sauté, turning it with tongs, until it has heated through, about 3 to 5 minutes.
- Add the remaining butter to the pan and cook over medium-high heat until it begins to turn golden, 1 to 2 minutes. Stir in the breadcrumbs and continue cooking until the mixture begins to turn a deep golden brown.
- Season to taste with salt and pepper and spoon the buttery breadcrumbs over the asparagus. Garnish with parsley and serve immediately.
Ribollita
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That has certainly brightened the dish up… I love asparagus and this looks like a great addition, in fact, I could eat this as a dish on it’s own!
Anytime butter is involved its better! I think Paula Deen is right!