Dillbutterforasparagus Recipes

ASPARAGUS WITH LEMON, DILL BUTTER SAUCE

Steps:

• Clean and snap off the woody ends of the asparagus.
• In a large skillet add olive oil and butter and melt.
• Add dill, asparagus and lemon juice and saute 15 minutes until asparagus is done but still has a crispness to it.

BUTTER-BRAISED ASPARAGUS

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.

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
• In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
• In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
• Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
• Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

DILL BUTTER FOR ASPARAGUS

Steps:

• In a small bowl combine softened butter, dill and lemon juice; mix well until blended.
• Place on a piece of plastic wrap and shape into a long log, if necessary, refrigerate butter until firm enough to shape into a roll).
• Refrigerate the butter mixture until firm, at least one and a half hours or up to 2 weeks.
• Steam or boil asparagus (any amount) until crisp-tender; drain and place on a platter.
• Slice cold butter log about 1/4-inch thick, and place on asparagus.
• **NOTE** To steam asparagus (this is my favorite way!) Place 1 pound of asparagus (or any amount desired) and two tablespoons or any amount of dill butter over the veggies.
• Bring long edges of foil together, and fold over to seal.
• Crimp ends tightly.
• Place the "packet" on a baking sheet at 350 degrees for 25-30 minutes.
• This can be done on an outdoor grill also.
• Carefully open foil to let steam escape.
• Season with salt and pepper.
• This method may be done with any veggies.
• Absolutely delicious!