Description
A simple and delicious recipe for cooking tender and flavorful asparagus by poaching it in butter and water on the stovetop. Perfect for a quick side dish that highlights the fresh, natural taste of asparagus with a rich buttery finish.
Ingredients
Scale
Vegetables
- 1 bunch asparagus (ends trimmed)
Others
- 1/4 cup butter
- 1/4 cup water
- Salt & pepper (to taste)
Instructions
- Trim Asparagus: Trim about an inch and a half off the ends of the asparagus while they are still tied with the rubber band using a sharp knife. This removes the tough, woody ends for a better texture.
- Prepare Pan: Add the butter and water to a deep skillet and heat over medium-high heat until the butter has completely melted.
- Cook Asparagus: Place the trimmed asparagus into the skillet. Cover the skillet with a lid and cook for about 5 minutes. This timing is great for medium-thickness asparagus, yielding a texture that is slightly more done than tender-crisp. Adjust cooking time slightly for thicker or thinner spears or to suit your preferred crispness.
- Season and Serve: Remove the lid and season the asparagus generously with salt and pepper to taste. Optionally, spoon some of the buttery cooking liquid over the spears before serving for added flavor.
Notes
- Adjust cooking time depending on the thickness of your asparagus for preferred tenderness.
- Using fresh, high-quality butter will enhance the flavor significantly.
- This method is great for preserving the bright green color and natural sweetness of the asparagus.
- Leftover buttery poaching liquid can be drizzled over other vegetables or used as a dipping sauce.
