White Asparagus with Parmesan, Ramsons and Brown Butter
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Gastrotools
Recipes from professionals
This little light dish is a tribute to spring's pantry. Feel free to use white asparagus with thick stems – but if you can only find thin spears, that works too. Just keep in mind that thin spears shouldn't be split lengthwise.
Servings
: 4
people
Ingredients
12
large white asparagus spears
150
g
unsalted butter
1
dl
grated parmesan
1
bunch
ramsons
Optionally pickled ramson capers
Salt and pepper
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Instructions
Step 1/4
Trim off the bottom few centimetres of the asparagus spears, peel them from just below the tip downwards and halve them lengthwise. Then cut them crosswise once or twice into shorter pieces. Cook them in lightly salted water for about 1–2 minutes, until tender but still with a bite.
Step 2/4
Sauté the asparagus in a spoonful of the butter, add the Parmesan and toss everything together.
Step 3/4
In another pan, brown the rest of the butter, add the wild garlic and turn it briefly until it wilts.
Step 4/4
Serve the asparagus, wild garlic and brown butter in deep plates and top with pickled wild garlic capers if you like.
