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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.
How to Make Asparagus with 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
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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.