October 17, 2018
Side Dishes, Dairy, Vegetables,
Asparagus, North American, Entertaining, Stove Top, No Eggs, Vegetarian, Make it from scratch, Butter/Margarine, Kosher Dairy, All Occasions more
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"I love asparagus and I love butter. It's a match made in heaven. This recipe can either be pan seared or grilled (indoor or out)"
Snap of the ends of the asparagus where they break naturally to remove the hard fibrous ends. Coat the spears with olive oil and sprinkle with salt and pepper.
Let marinate at room temperature for 30 minutes to 2 hours.
Grill or pan sear for 2 - 5 minutes or until bright green and just tender, turning the spears as they cook for even and desired doneness.
Combine the shallots, garlic, mustard, vinegar, salt, and pepper in a small bowl and set aside.
In a wide-bottomed saute pan, cook the butter over medium/high heat, stirring constantly, until it turns nutty caramel-brown, being careful not to let it burn!
Mix in the lemon juice and remove from the heat.
Slowly whisk the butter into the shallot mixture, then whisk in the extra virgin olive oil. Continue whisking until well emulsified.
Keep the vinaigrette at room temperature, and warm it up before serving.
If you opt for the garnish of crispy capers, rinse the capers, then heat the olive oil in a small saute pan over medium-high heat and fry the capers until they are crisp and have opened up.
Scoop the capers out with a slotted spoon and drain on a paper towel.
Warm up the vinaigrette (if it's cooled down), and pour it over the asparagus. Finish with a sprinkling of parsley and capers, if desired.
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I cut the recipe down to two servings and made the vinaigrette ahead and let it sit while the asparagus was marinating...decided not to use the capers this time...we really enjoyed the tartness from the vinegar...made for FYC tag game...