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White Asparagus with mushrooms in brown butter
A delicious recipe for the asparagus season. Directly from Darren Badenhorst, head chef from the top winery Grande Provence. Easy to cook but still tasting absolutely fabulous.
Ingredients:
- 25 white asparagus, trimmed and peeled
- salt and sugar, for boiling
- 3 tablespoons unsalted butter
- 1/2 lb mushroom, chopped
- 3 shallots, thinly sliced and separated into rings
- 1 teaspoon fresh thyme
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves
Directions:
1. Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
2. Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.
You’ll find further information about this recipe here: White asparagus with mushrooms
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