John Myers
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Fine Asparagus Tips with Browned Butter
The perfect fine asparagus tips with browned butter recipe with a picture and simple step-by-step instructions.
For the cooking stock:
- 1 liter Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Branded butter
Also:
- 1000 g Asparagus tips
- 40 g Branded butter
- 1 pinch Salt
- ** the first asparagus is always quite expensive … but I couldn’t resist the temptation … I had to have it !! For the first time I bought “Bruch-asparagus” from the grower. I sorted out the tips and made butter asparagus (part 1) out of them. The rest made an asparagus casserole (part 2). Here is the preparation for the fine asparagus tips with browned butter, which we always enjoy particularly well:
- The first asparagus is particularly tender, which is why the tips do not have to be peeled, they are only washed. Then bring the ingredients for the stock to the boil, add the asparagus tips and cook gently for about 8 to 10 minutes.
- During this time, fry the butter with a pinch of salt in a small saucepan until the butter begins to brown. The degree of browning of the butter can be stopped on point by briefly placing the pan on a cloth soaked in cold water or on a soaking wet kitchen sponge.
- Lift the asparagus tips out of the cooking stock with a slotted spoon and serve drizzled with the browned butter. The brew will be used later for the casserole.
- Today I only served a couple of new potatoes with a portion of Serrano ham with the buttered asparagus tips.
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