Asparagus with Brown Butter and Pecans
This recipe comes from Daisy Martinez, author of Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes (Atria, 2010). It was demonstarted for CUESA's Market to Table program on March 9, 2010
Serves 4
INGREDIENTS:
1 ½ pounds medium asparagus
Kosher salt
6 tablespoons unsalted butter
¾ cup pecan halves
PREPARATION:
- Prep asparagus: Grasp the tip of each stalk and bend the stalk end with the other hand. The tough end of the stalk will break off, leaving the tender part of the stalk and tip.
- Pour ½ inch of water into a large skillet and season well with salt. Add asparagus and bring to a boil over high heat. Cook until tender but not mushy, 2 to 5 minutes, depending on the thickness. Rotate the stalks from top to bottom once or twice as they cook.
- Drain asparagus thoroughly and put it on a warm platter.
- Add butter and pecans to a skillet and cook over medium-low heat until butter has stopped foaming and turned a light nut brown and pecans are lightly toasted, about 4 minutes. Stir pecans as they cook so they toast evenly. Immediately pour pecan butter over asparagus. Serve hot.
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