Jacques Pépin’s Asparagus in Butter Sauce
Jacques Pépin’s Asparagus in Butter Sauce
Ingredients
- 10 fat asparagus spears with tight heads
- ¼ cup water
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- Chives minced (optional)
Instructions
- Using a vegetable peeler, peel the lower third of each asparagus spear, snap off the base and discard; cut the remaining spears into 4 pieces each.
- Heat the water in a medium (8-to-9-inch) skillet over medium-high heat; add salt and the asparagus. Cover and cook until just tender, 2 to 3 minutes. Add pepper, butter and oil and bring to a strong boil to emulsify the sauce. Taste and adjust the seasoning. Sprinkle with chives and serve immediately.
