This super-simple asparagus dish with its complementing contrasts of textures is a lovely springtime side dish to serve with lamb, fish or chicken.
¼ cup shallots, thinly sliced
¼ cup pretzel crumbs, crushed
1 bunch asparagus spears, tough ends removed
- In a large pot, cook asparagus in boiling water until just fork-tender. (Checking every minute or so, by piercing spears with a sharp knife.) Once cooked, immediately emerge spears in cold water; and keep at room temperature until serving time.
- In a medium skillet over moderate heat, melt butter and sauté shallots until tender; add pretzel crumbs and cook stirring constantly until chestnut brown. Set aside.
- Just prior to serving, heat the asparagus spears by pouring boiling water over them; drain and place the spears on a kitchen towel to absorb any excess water. Transfer the asparagus to a platter and top with shallot/brown butter pretzel crumb mixture. Serve immediately.