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Rosh Hashana

Tu B'Shevat

Side Dishes

Steamed Asparagus with Brown Butter Sauce

Recipe from Russ Parsons
Los Angeles Times

asparagus3 pounds thick asparagus

6 tablespoons butter

Juice of 1 lemon

2 tablespoons minced chervil mixed with 1 tablespoon minced parsley

Sea salt

1. Trim the tough ends of the asparagus, leaving the stalks as equal in length as possible. Using a vegetable peeler, start about an inch below the tip area and peel toward the base, increasing pressure as you go, so you take more peel at the tougher end.

2. Tie the asparagus in a bundle with cotton twine. Bring water to a boil in the bottom of a deep steamer. Place the asparagus in the steamer basket and cover tightly. Cook until crisp-tender, 7 to 8 minutes.

3. Melt the butter over medium heat. Cook until the butter has begun to darken slightly and takes on a nutty color and aroma — do not let it scorch. As soon as the butter has turned nutty brown, remove from heat and squeeze the juice of ½ of a lemon through a strainer into the butter. It will sizzle, so be careful. Taste and add more lemon if needed. Add half the herbs and set aside.

4. When the asparagus is cooked, place a dish towel on a serving platter and lay the bundled spears on top. Cut the twine and let the asparagus roll free. Blot gently with the towel to remove any excess moisture.

5. Carefully remove the towel and pour the butter mixture over the asparagus. Toss gently to evenly coat. Sprinkle on the remaining herbs and season generously with salt.

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