This White Asparagus with Butter and Chives recipe takes its cue from the Europeans, producing a simple, elegant dish where the asparagus is the star!
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
12 ounces white asparagus
2 tablespoons butter
2 tablespoons fresh snipped chives (garlic, regular, or a mix)
Pepper
Instructions
Trim the woody ends of the asparagus. Laying each spear flat on a cutting board, use a vegetable peeler to peel from just below the tip to the bottom of the stalk, removing all the stringy parts (about 1/16 of an inch).
Bring a large pasta pot filled three-fourths with water, salted, to a boil. Add asparagus and boil gently for 10 to 15 minutes. Test doneness by removing a spear with tongs and inserting a knife. If the knife goes in easily, the spears are done. Use the tongs to move the asparagus to a plate.
Pour out the water and add the butter to the pan, melting over low or no heat (the pan should still be hot). Gently add the asparagus and chives and turn the asparagus to coat.
Remove to a small platter, sprinkle with pepper, and serve.
