Serves 1
Directions
- 1Blanch the vegetables by boiling the asparagus for a few minutes.
- 2Once boiled, immediately transfer the asparagus into a bowl of ice water to stop the cooking process and retain their vibrant green color.
- 3In a pan, add a few tablespoons of butter.
- 4Once the butter has melted, add the blanched asparagus and a few tablespoons of water.
- 5Bring it to a low heat, letting the mixture emulsify to create a creamy sauce called Beurre fondu.
- 6As the water reduces, the sauce will thicken; move the asparagus around to ensure it's nicely coated and creamy.
- 7Remove the asparagus from the pan and plate them.
- 8Grate some lemon zest over the asparagus for added flavor and garnish.
- 9Serve and enjoy your delicious, restaurant-quality vegetables.
Ingredients
- asparagus
- butter
- tablespoons water
- lemon
Equipment
pantongspotbowl with ice watergrater
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