Steamed Asparagus With Pistachios And Brown Butter Recipes

STEAMED ASPARAGUS

Steps:

• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place a steamer basket in a large pot filled with 1 inch water. Bring to a boil. Add 1 pound trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.

AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE

Steps:

• Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
• In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
• Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

STEAMED ASPARAGUS

Steps:

• Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately.
• Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.
• Copyright 2004 Television Food Network, G.P. All rights reserved.

STEAMED ASPARAGUS

Steps:

• Peel the bottoms of 2 bunches thick asparagus. Snap off the ends; discard. Cook in a steamer basket set in a pot of simmering water, covered, until tender, 3 to 5 minutes. Melt 1 tablespoon butter in a saucepan over medium heat; add 1/2 minced shallot and cook until soft. Remove from the heat and whisk in 3 tablespoons diced cold butter; add 2 teaspoons soy sauce. Pour over the asparagus. Season with pepper.

ASPARAGUS WITH BROWN BUTTER

Steps:

• Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
• In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
• Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

STEAMED ASPARAGUS

Steps:

• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the asparagus in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 6 minutes depending on the thickness. Transfer the asparagus to a plate and serve.

STEAMED ASPARAGUS WITH CARDAMOM BUTTER

Steps:

• Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.
• Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket. (If using bamboo, line the basket with a piece of parchment or wax paper.)
• Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both the top and bottom removed. Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until just tender. Remove and arrange on a serving plate.
• Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER

Steps:

• Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
• Drain asparagus and keep warm loosely wrapped in a kitchen towel.
• Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
• When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
• Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.