Green Asparagus with Brown Butter
- 2 pounds green asparagus with large stalks
- 3 tablespoons Darigold butter
- 1 teaspoon Fleur de Sel (sea salt)
- 1/2 fresh lemon
- Black peppercorns
Peel asparagus and trim ends to equal length. In a large saucepan, bring 3 quarts of salted water to a boil; place asparagus into boiling water and return water to a boil. Remove asparagus from pan and place in a bowl of ice water to stop the cooking; drain on paper towels.
Place the butter in a large frying pan and heat until it turns hazelnut brown in color; add asparagus, carefully stirring until heated through. Squeeze the juice of a half a lemon over the asparagus. Serve at once with a sprinkle of Fleur de Sel and grindings of black pepper to taste.
RECIPE YIELD/SERVING SIZE
Makes 4 servings.
Note from Chef Jacques Boiroux: A drizzle of Balsamic vinegar may be substituted for the lemon juice if you prefer a little touch of sweetness.