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When buying asparagus in the grocery,
look for plump, unshriveled stalks and tightly budded tips. If the tips are
unfurled or dry, they have been stored too long.
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Asparagus with Shallot, Thyme, Parsley and Lemon Sauce
2 t. virgin olive oil
2 cloves shallots, thinly sliced
1/2 t. kosher or sea salt
1 t. fresh lemon thyme or 1/2 t. dried thyme
1 lemon, juiced, peel grated
2 bunches asparagus, stem ends snapped off
1 bunch flat Italian parsley, stemmed
2 t. butter
1/2 t. freshly ground black pepper
Heat oil in frying pan over medium high heat. Add shallots, salt, thyme and 1
teaspoon grated lemon rind and cook, stirring, until shallots are pale golden
(3-4 minutes).
Add asparagus, reduce heat to medium, cover pan and cook, stirring occasionally
until barely soft (2-3 minutes). Add lemon juice to taste, starting with 2
teaspoons.
Place asparagus on serving platter, add butter to pan and melt quickly over
medium high heat.
Stir in parsley, add pepper to taste and pour sauce over asparagus.
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