Spring Asparagus with Brown Butter and Lemon
Asparagus wants almost nothing from you. The fewer ingredients, the more honest the bunch you bought.
Ingredients
- 1 bunch green asparagus, woody ends snapped off
- 3 tablespoons unsalted butter
- 1 lemon, half zested and juiced
- Flaky salt
Steps
- 01Bring a wide pan of salted water to a boil. Drop the asparagus in for 2 minutes, no more.
- 02Lift them out with tongs onto a clean tea towel.
- 03In the same pan, melt butter on medium heat. Swirl until it foams and smells like hazelnuts — about 3 minutes. The color should be the inside of a pecan.
- 04Off heat, add lemon juice and zest. The pan will hiss.
- 05Arrange asparagus on a long warm plate. Spoon butter over. Flaky salt at the end.
Notes
- — Plating: stack them parallel like fallen wheat. The plate should be twice as long as wide.