Beurre fondu Asparagus

Serves 1
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Directions

  1. 1Blanch the vegetables by boiling the asparagus for a few minutes.
  2. 2Blanch the vegetables by boiling the asparagus for a few minutes.
  3. 3Blanch the vegetables by boiling the asparagus for a few minutes.
  4. 4Once boiled, immediately transfer the asparagus into a bowl of ice water to stop the cooking process and retain their vibrant green color.
  5. 5Once boiled, immediately transfer the asparagus into a bowl of ice water to stop the cooking process and retain their vibrant green color.
  6. 6Once boiled, immediately transfer the asparagus into a bowl of ice water to stop the cooking process and retain their vibrant green color.
  7. 7In a pan, add a few tablespoons of butter.
  8. 8In a pan, add a few tablespoons of butter.
  9. 9In a pan, add a few tablespoons of butter.
  10. 10Once the butter has melted, add the blanched asparagus and a few tablespoons of water.
  11. 11Once the butter has melted, add the blanched asparagus and a few tablespoons of water.
  12. 12Once the butter has melted, add the blanched asparagus and a few tablespoons of water.
  13. 13Bring it to a low heat, letting the mixture emulsify to create a creamy sauce called Beurre fondu.
  14. 14Bring it to a low heat, letting the mixture emulsify to create a creamy sauce called Beurre fondu.
  15. 15Bring it to a low heat, letting the mixture emulsify to create a creamy sauce called Beurre fondu.
  16. 16As the water reduces, the sauce will thicken; move the asparagus around to ensure it's nicely coated and creamy.
  17. 17As the water reduces, the sauce will thicken; move the asparagus around to ensure it's nicely coated and creamy.
  18. 18As the water reduces, the sauce will thicken; move the asparagus around to ensure it's nicely coated and creamy.
  19. 19Remove the asparagus from the pan and plate them.
  20. 20Remove the asparagus from the pan and plate them.
  21. 21Remove the asparagus from the pan and plate them.
  22. 22Grate some lemon zest over the asparagus for added flavor and garnish.
  23. 23Grate some lemon zest over the asparagus for added flavor and garnish.
  24. 24Grate some lemon zest over the asparagus for added flavor and garnish.
  25. 25Serve and enjoy your delicious, restaurant-quality vegetables.
  26. 26Serve and enjoy your delicious, restaurant-quality vegetables.
  27. 27Serve and enjoy your delicious, restaurant-quality vegetables.

Ingredients

  • asparagus
  • asparagus
  • asparagus
  • butter
  • butter
  • butter
  • tablespoons water
  • tablespoons water
  • tablespoons water
  • lemon
  • lemon
  • lemon

Equipment

pantongspotbowl with ice watergrater