Asparagus With Scallion Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1993 | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Thin asparagus, about 40 |
| trimmed | ||
| and peeled | ||
| 1/2 | Stick unsalted butter, 1/4 | |
| cup | ||
| 1/2 | c | Minced white part of |
| scallion | ||
| 1 | t | Freshly grated lemon zest |
| 12 | Whole black peppercorns |
INSTRUCTIONS
In a kettle of boiling salted water cook the asparagus for 3 to 5 minutes, or until it is tender but not limp, and drain it well in a colander. In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns, and salt to taste, and simmer the mixture for 3 minutes. Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat, tossing it gently, until it is heated through. Serves 8. Gourmet May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3833
Calories From Fat: 2739
Total Fat: 306g
Cholesterol: 880.1mg
Sodium: 4272.7mg
Potassium: 3911.8mg
Carbohydrates: 84.5g
Fiber: 16.5g
Sugar: 1.1g
Protein: 190g