Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 1/4 cup unsalted butter, at room temperature
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat a large skillet over medium-high heat.
2. Add the asparagus to the skillet and sauté for 5-7 minutes, or until tender and lightly browned.
3. While the asparagus is cooking, prepare the Beurre Maître d'Hôtel.
4. In a small bowl, combine the butter, parsley, lemon juice, salt, and pepper. Mix well.
5. Once the asparagus is cooked, remove it from the skillet with tongs and place it on a serving platter.
6. Spoon the Beurre Maître d'Hôtel over the asparagus.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 156
- Fat: 15g
- Carbohydrates: 5g
- Protein: 3g
Substitutions for ingredients:
- Asparagus: green beans, broccoli, or zucchini
- Butter: olive oil or coconut oil
- Parsley: chives or tarragon
- Lemon juice: white wine vinegar or apple cider vinegar
Variations:
- Add minced garlic to the Beurre Maître d'Hôtel for extra flavor.
- Top the asparagus with grated Parmesan cheese before serving.
- Serve the sautéed asparagus with grilled chicken or fish.
Tips and tricks:
- Use tongs to flip the asparagus in the skillet for even cooking.
- Make sure the butter is at room temperature before mixing it with the other ingredients for the Beurre Maître d'Hôtel.
- Don't overcook the asparagus, as it will become mushy.
Storage instructions:
- Store any leftover asparagus and Beurre Maître d'Hôtel in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the asparagus in the microwave or on the stovetop until heated through.
- Melt the Beurre Maître d'Hôtel in a small saucepan over low heat before spooning it over the reheated asparagus.
Presentation ideas:
- Arrange the sautéed asparagus on a platter in a neat, organized fashion.
- Drizzle the Beurre Maître d'Hôtel over the asparagus in a decorative pattern.
Garnishes:
- Fresh parsley leaves
- Lemon wedges
Pairings:
- Grilled chicken or fish
- Roasted potatoes
- Steamed rice
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the asparagus is not cooking evenly, adjust the heat on the skillet or flip the asparagus more frequently.
Food safety advice:
- Make sure to thoroughly wash the asparagus before cooking.
- Store any leftover asparagus and Beurre Maître d'Hôtel in separate airtight containers in the refrigerator for up to 3 days.
Food history:
- Beurre Maître d'Hôtel is a classic French sauce made with butter, parsley, and lemon juice.
Flavor profiles:
- The sautéed asparagus has a slightly nutty and earthy flavor, while the Beurre Maître d'Hôtel adds a tangy and herbaceous taste.
Serving suggestions:
- Serve the Sauteed Asparagus with Beurre Maître d'Hôtel as a side dish for a fancy dinner party or a simple weeknight meal.
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Region: French