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Asparagus and Pecan Butter

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Asparagus and Pecan Butter

Want to give your asparagus a little flavor boost? Try this version with butter, citrus and pecans added to the mix.

Asparagus and Pecan Butter

2 cups water
1 teaspoon salt
2 pounds fresh asparagus, trimmed
6 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup coarsely chopped pecans
Lemon zest, for garnish

Combine the water and salt in a skillet and bring to a boil. Add the asparagus and cook until they are tender, 2 to 3 minutes. Remove from the heat, drain, and cool in an ice-water bath. Drain and pat dry with paper towels.

Melt the butter in a skillet over medium heat. Add the lemon juice and orange juice and whisk to blend. Cook, whisking constantly, for 2 minutes. Season with salt and pepper.

Arrange the asparagus on a serving platter and drizzle with the sauce. Garnish with pecans and lemon zest. Serve immediately.

Makes 6 servings.

From “Pecans From Soup to Nuts” by Keith Courrégé and Marcelle Bienvenu

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