Browned Butter Asparagus

Browned Butter Asparagus

  • Servings: servings 2-3
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asparagus iv

Author note: This recipe takes about 10 minutes to cook. It’s perfect for a weeknight side dish. I typically chop my vegetables while the butter is browning. This recipe is easily halved for a smaller serving size. Feel free to reduce the amount or omit the red pepper flakes if a spicy flavor is not desired.

3 tablespoons unsalted butter

12 ounce bundles of asparagus (ends trimmed), chopped into 1 inch pieces

2 shallots, halved and thinly sliced

1 teaspoon kosher salt

1 teaspoon red pepper flakes

2 teaspoon red wine vinegar

zest of 2 lemons

  1. In a medium-sized skillet, brown the butter (melt butter on medium heat, and continue to cook until it’s golden brown), about 4 to 5 minutes.
  2. Add the shallots, asparagus, salt and red pepper. Stir well to combine. Cook for 4-5 minutes, or until the asparagus is cooked to the desired consistency. Stir once or twice.
  3. Add the red wine vinegar and reduce for 30 seconds.
  4. Remove from the heat, add lemon zest and stir to incorporate. Serve warm or at room temperature.

One thought on “Browned Butter Asparagus

  1. Pingback: A Pleasant Little Menu | Easter Lunch | a pleasant little kitchen

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