Steamed Asparagus With Pistachios and Brown Butter
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
- Serves: 4 persons
- 1 ½pounds medium asparagus, tough ends snapped off
- Salt and pepper
- 4tablespoons unsalted butter
- 2tablespoons chopped sage, plus 12 whole sage leaves
- 2tablespoons lemon juice, plus 1/2 teaspoon lemon zest
- ¼cup toasted pistachios, crushed
Step 1Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
Step 2Drain asparagus and keep warm loosely wrapped in a kitchen towel.
Step 3Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
Step 4When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
Step 5Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.