Asparagus Provencale
Asparagus Provencale is an moderately easy dinner. Made with 1/2 c. (1 stick) butter, 2 lb. asparagus, 1/4 tsp. plus 1/8 tsp. salt, divided, 1/2 c. bread crumbs and 2 tbsp. finely minced parsley, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter.
Cook slowly to a deep golden brown.
Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife.
Place the asparagus in a 10 to 12-inch skillet or saute pan.
Add water to barely cover it and sprinkle with 1/4 teaspoon salt.
Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes.
Drain and refresh the asparagus under cold water.
Drain the spears on paper towels and dry them thoroughly.
π· Perfect Pairings
Complete your meal with these
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