White Asparagus with Brown Butter

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add the asparagus and cook until tender, 4 to 5 minutes.

3. 3

   Drain and pat dry.

4. 4

   Melt the butter in a large skillet and cook until just beginning to brown.

5. 5

   Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring often, until just tender, about 8 minutes.

6. 6

   Add the shallots and thyme and cook, stirring, until softened, about 2 minutes longer.

7. 7

   Add the asparagus and cook, tossing, until warmed through.

8. 8

   Add the lemon juice, the chopped parsley and the whole parsley leaves and season with salt and pepper.

9. 9

   Arrange on 4 plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.