by ying
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ying's Notes:
Expand1 bunch asparagus, washed and trimmed Ask a question about this ingredient
2-3 teaspoons butter Ask a question about this ingredient
1-2 pinch sea salt Ask a question about this ingredient
Place the asparagus in a single layer in a large saute pan. Add water to the depth of 1/3 the thickness of the stalks. Pop in the butter, sprinkle with a pinch or two of sea salt, cover the pan, and bring the water to a lively simmer.
Ask a question about this stepUncover the pan and cook the asparagus just until tender-crisp, turning the stalks once. When the asparagus is ready, you should have about 2 tablespoons of pan juices remaining. (If there is more, fish out the asparagus, keep it warm, and reduce the liquid accordingly.) Serve the sparrowgrass drizzled with its buttery juices.
Ask a question about this step
Thanks! It's nice to see so much extravagant asparagus love in this contest.