Best Nutty Flavoured Asparagus Recipes

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

ASPARAGUS WITH TOASTED WALNUT BUTTER

Steps:

• Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
• Meanwhile, in small saucepan, mix butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
• Arrange hot asparagus on large serving platter. Top with walnut butter.

ASPARAGUS WITH MAPLE-MUSTARD SAUCE

Steps:

• Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
• In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Spread the almonds on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are golden brown and fragrant, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and set them aside to cool to room temperature. Drizzle the almonds with 1 tablespoon of the olive oil, sprinkle them with sea salt, and toss to coat them with the seasonings. Slice the almonds in half lengthwise.
• After you put the almonds in the oven, lay the guanciale slices on a baking sheet and put it in the oven with the almonds until the guanciale is cooked through but not crisp, about 5 minutes. Remove the guanciale from the oven, transfer it to paper towels to drain, and cut each piece of guanciale in half on the diagonal.
• Increase the oven temperature to 450°F.
• Snap off the asparagus stems at the natural break and discard the stems. Put the asparagus spears on a baking sheet. Drizzle them with the remaining olive oil and sprinkle them with the kosher salt. Spread the asparagus out in a single layer and roast them in the oven until they start to brown but are still al dente, about 10 minutes. Remove the asparagus from the oven and set aside to cool to room temperature.
• Place the butter in a medium saucepan (preferably stainless steel). Cook the butter over medium-high heat without stirring, but swirling the pan occasionally to brown the butter evenly, for 3 to 5 minutes, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. (As you cook it, the butter will foam up and begin to brown, then the milk solids will drop to the bottom and the foam will subside. At this point the butter is done. Turn off the heat immediately, as the line between brown butter and burnt butter is a fine one.)
• To serve, lay five to seven asparagus spears side by side on each of four plates (preferably oval or rectangular), pulling the tips of some of the spears so they aren't lined up evenly. Spoon 1 tablespoon of the brown butter along the length of each serving of asparagus spears to coat them with the butter. Cut the burrata into four equal segments and lay one segment on top of each serving of asparagus. Use the back of the tablespoon to create a small crater in each segment of burrata and spoon 1 tablespoon of the brown butter into each crater. Drop 1 tablespoon of bread crumbs in clumps, avoiding the butter (clumping them keeps them from getting soggy), over each serving of burrata and asparagus. Sprinkle the almonds over and around the asparagus and burrata, and lay two pieces of guanciale overlapping each other on top of each serving.
• Suggested Wine Pairing
• Petite Arvine (Valle d'Aosta)

NUTTY FLAVOURED ASPARAGUS

Steps:

• Melt the butter over medium high heat.
• Allow to boil until lightly browned (do not burn).
• Remove from the heat, Add the garlic, salt and pepper and allow to steep for 10 minutes.
• Steam the asparagus to the desired tenderness.
• Serve warm with the butter sauce ladled over it.