Asparagus Provencale

1. 1

   Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter.

2. 2

   Cook slowly to a deep golden brown.

3. 3

   Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife.

4. 4

   Place the asparagus in a 10 to 12-inch skillet or saute pan.

5. 5

   Add water to barely cover it and sprinkle with 1/4 teaspoon salt.

6. 6

   Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes.

7. 7

   Drain and refresh the asparagus under cold water.

8. 8

   Drain the spears on paper towels and dry them thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.