PAN-ROASTED ASPARAGUS IN ASPARAGUS SAUCE

Pan-Roasted Asparagus in Asparagus Sauce image

Number Of Ingredients 7

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2 pounds Asparagus, trimmed and trimmings reserved
1 tablespoon Canola oil
1 pinch Kosher salt
4 tablespoons Unsalted butter
1 tablespoon Pure maple syrup
1 teaspoon Sherry vinegar
3 tablespoons Chopped smoked almonds, for garnish

Steps:

Peel 1 1/2 pounds of the asparagus; reserve the peelings. In a blender, combine the trimmings and peelings with the remaining 1/2 pound of unpeeled asparagus and 1/2 cup of water and puree until smooth. Strain the asparagus juice through a sieve into a medium bowl.
In a large skillet, heat the oil. Add the peeled asparagus and season with salt. Cook over moderate heat until lightly golden on the bottom, about 2 minutes. Turn the asparagus and add the butter and asparagus juice. Cover and cook over moderate heat until the asparagus are just tender, 2 to 3 minutes. Using tongs, transfer to a serving platter.
Whisk the maple syrup and sherry vinegar into the juice in the skillet and season with salt. Spoon the sauce over the asparagus, top with almonds and serve.