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Asperges au Beurre

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
6 ounces (170 grams)

Recipe ID
C00102

Ingredients
US standard
Metric
Asparagus, trimmed, peeled, if necessary
4 bunches
4 bunches
Butter, whole
12 ounces
355 milliliters
Chicken stock
8 ounces
237 milliliters
Salt
To taste
To taste
White pepper ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Lay the asparagus in a pan, large enough to hold them in a layer 1” deep.
  3. Add enough chicken stock to cover the asparagus by half. Dot with butter and season with salt.
  4. Bring the stock to a boil and cook, uncovered, until asparagus are tender-crisp and most of the stock has evaporated. Be careful not to overcook asparagus as they will turn brown and mushy.
  5. Adjust seasonings and serve.