Braised Asparagus Recipes

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BRAISED ASPARAGUS



Braised Asparagus image

Very simple, very tasty. The veggies will be a bit drab in color, but the butter and broth will cook down into a lightly-thickened sauce that coats the spears with sweet deliciousness.

Provided by DrGaellon

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus
2 tablespoons vegetable oil
kosher salt
fresh ground black pepper
1 cup low sodium chicken broth or 1 cup low sodium vegetable broth
3 tablespoons unsalted butter

Steps:

  • Cut off the woody white ends of the asparagus spears. If desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler.
  • In a straight-sided saute pan, heat oil until smoking. Add asparagus in a single layer. Season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. Shake pan to turn spears and cook another 1-2 minutes. Add stock and butter to pan and immediately cover.
  • Cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (If sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) Serve at once.

Nutrition Facts : Calories 171, Fat 16.1, SaturatedFat 6.5, Cholesterol 22.9, Sodium 35.1, Carbohydrate 5.4, Fiber 2.3, Sugar 1.6, Protein 4

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

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