Asparagus With Shallot Butter

1. 1

   Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top.

2. 2

   Remove the tough ends.

3. 3

   Bring enough water to a boil to cover the asparagus.

4. 4

   Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender.

5. 5

   Drain well, reserving 3 tablespoons of the liquid.

6. 6

   Arrange on warm platter.

7. 7

   Combine the shallots, lemon juice and reserved liquid in a small saucepan.

8. 8

   Bring to a boil and cook over high heat until half the liquid evaporates.

9. 9

   Add butter gradually, stirring rapidly with a whisk.

10. 10

    Add nutmeg, salt and pepper.

11. 11

    Cook, stirring rapidly, 1 minute.

12. 12

    Spoon the sauce over the asparagus and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.