22 July 2010

asparagus with lemon butter sauce

As promised, here is a recipe for one of Marko's favorite dishes.
The sauce is really the thing that makes it so yummy.
You can use it on just about anything...fish, chicken, and vegetables. The sky's the limit!

Here are the ingredients:

1 lb. asparagus
2 tbsp. butter (salted or unsalted)
1 tsp. flour
1/4 c. white wine
1/3 c. lemon juice or juice from 1/2 of a lemon 

Break off tough ends of the asparagus where they snap easily. Cut spears into 1 inch pieces, separating the stems from the tips.

Heat one inch of water (salted if preferred) to boiling in a deep skillet or dutch oven. Add lower stalk pieces and return to a boil.

Reduce heat. Boil uncovered for 6 mins. Add tips, cover and boil 5 mins longer, or until crisp-tender.

Drain asparagus and transfer to warmed serving dish.

Return pan to stove on medium-high heat and add 1 tablespoon of butter; swirl to coat. Add wine, remaining tablesppon of butter, 1 teaspoon of flour and lemon juice. Heat 1-2 mins, stirring occasionally, or until thickened. Toss butter sauce over asparagus and serve. 


Up next, Peanut Butter Pie....

No comments:

Post a Comment

Roses are red, violets are blue,
leave a comment for me and I'll leave one for you!