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.
Servings: 8 servings
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
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
Calories: 101 | Total Fat: 9g | Cholesterol: 23mg | Sodium: 143mg | Carbohydrates: 5g | Fiber: 2g | Sugar: 3g | Protein: 3g