Brown Butter Elevates the Flavor of Asparagus
Brown butter, or beurre noisette in French, is simply butter that’s been heated until the milk solids it contains start to caramelize. It has a nutty flavor, is easy to make, and can really transform simple steamed vegetables like asparagus, cauliflower, brussels sprouts, and carrots into gourmet side dishes.
Asparagus 101
- Buying asparagus: Although available year-round, spring and early summer is the best time to find an abundance of fresh asparagus at your local supermarket. Look for smooth stalks with tightly closed buds, and avoid anything that appears shriveled or wrinkled.
- Storing asparagus: Just like a bouquet of flowers, asparagus can wilt if it goes without moisture for too long. As soon as you bring it home from the store, trim about half an inch from the bottom of the spears and place them upright in a container with about an inch of water in the bottom. loosely cover the container with a plastic bag and refrigerate it for up to three days. You can also wrap the bottom of the trimmed spears with wet paper towels and seal them in a plastic bag in the refrigerator, although the previous method yields better results.
- Yield: One pound of asparagus equals approximately 12 to 18 large spears, 19 to 26 medium spears, 27 to 35 thin spears, or about 3 cups trimmed and cut into 1-inch pieces.
- Preparation: Before cooking, trim any woody ends from the asparagus spears. We don’t recommend using the “snapping” method, as it often results in too much waste. Unless your spears are thin (less than 1/2 inch in diameter), use a paring knife to strip away some of the outer skin near the bottom of the stalk. This ensures tenderness and even cooking.
- How to cook: Follow the instructions in this recipe to make steamed asparagus, or try our easy recipe for Roasted Asparagus with Lemon Butter.
- Nutrition: Asparagus is low in calories (only about 5 per spear), rich in folate, and contains moderate amounts of vitamins C, A, and E, potassium, and dietary fiber.
- Fact: Green and white asparagus are actually the same variety. The difference is that white asparagus is cultivated in darkness and consequently hasn’t developed the green pigment (chlorophyll) that comes from exposure to the sun.
How to Make Asparagus with Balsamic Brown Butter
The nutty flavor of brown butter already pairs really well with asparagus, but adding a splash of balsamic vinegar balances the richness and brings out the vegetable’s natural sweetness. Here’s an overview of how to make this easy dish. The ingredient list, quantities, cook times, and nutrition information are all available in the printable version of the recipe below.
- Bring an inch of water to a boil in the bottom of a pot large enough to hold a steaming rack.
- Arrange the asparagus spears on the rack, sprinkle them with a little salt, and lower them into the pot.
- Cover and steam the spears until the thickest parts are tender when pierced with the tip of a sharp knife.
- While the asparagus cooks, melt the butter in a frying pan (stainless or enameled cast iron) over medium-high heat.
- Swirling the pan occasionally, cook until the butter begins to foam. Watch carefully and as soon as the color begins to turn brown, remove the pan from the heat and whisk in the balsamic vinegar.
- To serve, plate the steamed asparagus, drizzle with the balsamic brown butter, and grind a little black pepper over the top.
Tips for Success
As delicious as the asparagus is, the flavor of brown butter is really the star of this dish. Here are a few tips to ensure it turns out perfectly.
- Choose the correct pan: Stainless steel and enameled cast iron pans are the best choice for making brown butter. Both types conduct heat evenly, and their light-colored interior makes it easy to monitor the butter as it changes color.
- Don’t walk away: Butter can turn from a toasty brown to black in seconds. Keep a close eye on your butter as it browns, and never leave the pan unattended.
- Watch for foam: Butter will begin to foam as its water content evaporates. Once this foam subsides, the butter will start browning very quickly.
- Monitor color changes: Once the butter’s foam has subsided, swirl the pan or stir occasionally. The color will change from pale yellow to golden yellow to a toasty brown. Remove from the heat immediately when it reaches the brown stage.
- Storage: Brown butter can be stored in an airtight container in the refrigerator and gently reheated over low heat.
More Ways to Use Brown Butter
Brown butter pairs well with the flavor of garlic, shallots, lemon, balsamic vinegar, fresh sage, parsley, and thyme. Combine it with one or more of those ingredients to make a simple sauce for pasta, potatoes, or winter squash.
It’s also the perfect partner for fish and seafood. Drizzle it over fish fillets, scallops, or lobster, or try your hand at Trout Meuniere, a classic French dish that combines it with lemon, parsley, and shallots.
Brown butter isn’t limited to savory dishes either. Drizzle it over vanilla ice cream, crepes, or pancakes to add depth of flavor, or use it to replace some of the oil in baked goods.
Asparagus with Balsamic Brown Butter
Steamed asparagus, drizzled with a flavorful combination of brown butter and balsamic vinegar is an easy side dish with a gourmet touch that makes the most of this tasty and nutritious vegetable.
Ingredients
- 2 lbs asparagus, ends trimmed
- 6 tablespoons butter, melted
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
Instructions
- Bring an inch of water to a boil in the bottom of a pot large enough to hold a steaming rack.
- Arrange the asparagus spears on the rack, sprinkle them with a little bit of salt, and lower them into the pot.
- Cover and steam for 6 to 9 minutes, or until the thickest part of the spears are tender when pierced with the tip of a sharp knife.
- While the asparagus cooks, melt the butter in a frying pan (see notes) over medium-high heat.
- Swirling the pan occasionally, cook until the butter begins to foam. Watch carefully and as soon as the color begins to turn brown, remove the pan from the heat and whisk in the balsamic vinegar.
- To serve, plate the steamed asparagus, drizzle with the balsamic brown butter and grind a little black pepper over the top.
Recipe Notes
As delicious as the asparagus is, the flavor of brown butter is really the star of this dish. Here are a few tips to ensure it turns out perfectly.
- Choose the correct pan: Stainless steel and enameled cast iron pans are the best choice for making brown butter. Both types conduct heat evenly, and their light-colored interior makes it easy to monitor the butter as it changes color.
- Don’t walk away: Butter can turn from a toasty brown to black in seconds. Keep a close eye on your butter as it browns, and never leave the pan unattended.
- Watch for foam: Butter will begin to foam as its water content evaporates. Once this foam subsides, the butter will start browning very quickly.
- Monitor color changes: Once the butter’s foam has subsided, swirl the pan or stir occasionally. The color will change from pale yellow to golden yellow to a toasty brown. Remove from the heat immediately when it reaches the brown stage.
- Storage: Brown butter can be stored in an airtight container in the refrigerator and gently reheated over low heat.
Nutrition Information
Nutrition Facts
Asparagus with Balsamic Brown Butter
Amount per Serving
Calories
101
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
23
mg
8
%
Sodium
143
mg
6
%
Potassium
236
mg
7
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Trans Fat
0.3
g
Vitamin A
1120
IU
22
%
Vitamin C
6
mg
7
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Bob Irvine says
Asparagus needs more than just butter. Brown butter, buerre noisette, fills that taste void very nicely, however, balsamic brown butter dresses asparagus in a fantastic fashion with that nuttiness and a hint of acidity.