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Asparagus Tips in Butter (Asperges au Beurre)

   

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
3 ounces

Recipe ID
C00324

Ingredients
US standard
Asparagus
3 bunches
Butter, whole
12 ounces
Water, salted, boiling
1 gallon
Salt
To taste
White pepper,
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Trim and peel asparagus as demonstrated, with a small peeler or pairing knife.
  3. Cook the asparagus in boiling salted water until tender, 6 – 8 minutes.
  4. Drain and shock in a waiting ice bath. Remove when cold and drain.
  5. In small batches melt the butter in a sauté pan. Add the blanched asparagus and heat through out. Adjust the seasoning and serve with hollandaise sauce.