Friday, May 19, 2017

Brown Butter Pretzel Crumbs Gives Asparagus Unforgettable Flavor

This super-simple asparagus dish with its complementing contrasts of textures is a lovely springtime side dish to serve with lamb, fish or chicken.

2 tablespoons butter
¼ cup shallots, thinly sliced
¼ cup pretzel crumbs, crushed
1 bunch asparagus spears, tough ends removed

    Image result for image of shallots sliced
  1. 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.
  2. 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.
  3. 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.

4 servings