Asparagus With Shallot Butter
Published March 12, 1991
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 pound asparagus
Salt to taste
1 tablespoon finely chopped shallots
1 tablespoon lemon juice
2 tablespoons butter, cut in small pieces
Pinch of nutmeg
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 15 milligrams cholesterol; 77 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 296 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Step 2
Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Step 3
Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Private Notes
Comments
forgot to save some of the cooking water for the sauce, used white wine, used a generous grating of nutmeg, this is delicious