asparagus confetti

Categories: Veggies and Sides, Posted by Sandy Bergsten


1 bunch asparagus

Pinch of kosher salt

1 tablespoon unsalted butter



Cut the asparagus right below the tip, then cut the remaining stalks into ¼ inch rounds. Discard the tough lower third. 

Place the cut asparagus in a microwave-safe dish with one inch of water and a pinch of kosher salt. Cover and steam on high for one minute. Stir and continue to microwave at 30 second intervals until almost tender. Take care not to overcook. 

Drain and immediately shock the asparagus in an ice bath. Drain the cooled asparagus well, then place in a plastic bag lined with paper towel. Refrigerate.

Right before serving, melt a tablespoon of butter in a large skillet over medium heat. Add the blanched asparagus and quickly sauté until warmed through. Season with salt and pepper.

Serves 4

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