If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is one of those recipes that only makes sense with local produce. When "sparrowgrass" (English dialect variation, courtesy of my husband) is in season we eat this at least once a week; for the rest of the year, we just dream of it. Measurements are approximate and depend on the thickness of your asparagus. But you should be left with whole, perfectly cooked spears, glazed with their butter-enriched juices. - ying
- 1 bunch asparagus, washed and trimmed
- 2-3 teaspoons butter
- 1-2 pinches sea salt
- Place the asparagus in a single layer in a large saute pan. Add water to the depth of 1/3 the thickness of the stalks. Pop in the butter, sprinkle with a pinch or two of sea salt, cover the pan, and bring the water to a lively simmer.
- Uncover the pan and cook the asparagus just until tender-crisp, turning the stalks once. When the asparagus is ready, you should have about 2 tablespoons of pan juices remaining. (If there is more, fish out the asparagus, keep it warm, and reduce the liquid accordingly.) Serve the sparrowgrass drizzled with its buttery juices.
- This recipe was entered in the contest for Your Best Asparagus Recipe
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls