Asparagus With Brown Butter Vinaigrette

FOR THE ASPARAGUS

Step 1: 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.

Step 2: Let marinate at room temperature for 30 minutes to 2 hours.

Step 3: 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.

FOR THE BROWN BUTTER VINAIGRETTE

Step 4: Combine the shallots, garlic, mustard, vinegar, salt, and pepper in a small bowl and set aside.

Step 5: 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!

Step 6: Mix in the lemon juice and remove from the heat.

Step 7: Slowly whisk the butter into the shallot mixture, then whisk in the extra virgin olive oil. Continue whisking until well emulsified.

Step 8: Keep the vinaigrette at room temperature, and warm it up before serving.

Step 9: 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.

Step 10: Scoop the capers out with a slotted spoon and drain on a paper towel.

TO SERVE

Step 11: 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.