Butter Braised White Asparagus from Chef Matt Richmond

Part A

1 lbs unsalted butter

2 cups water

1 lemon juiced

1 tbsp sea salt

• Place all into a pot and place over medium heat till butter is melted
• Set aside

Part B

3 White asparagus Spear

• Trim off ends of asparagus
• Using vegetable peeler peel off outer skin of asparagus

Part C

1tsp olive oil

1tbsp butter

Method

• Bring Part A to a boil
• Place asparagus into boiling liquid and remove from heat
• Allow to sit for 5 min
• Pour asparagus and liquid into a pan and place into refrigerator to cool
• Once cool gently lift out asparagus from liquid and place into separate dish until ready to serve
• Heat a sauté pan to medium heat and place Part C into pan.
• Add asparagus and heat through
• Once hot plate