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In a large saute pan over medium heat, melt the butter. When bubbling add the asparagus spears, placing them in a single layer. Immediately cover with a piece of parchment paper cut to the size of the pan, and lower the heat to low so the asparagus sweat without browning. Turn the asparagus from time to time and continue cooking until just tender, 10-12 minutes. (You may need to do this in batches. For a second batch, wipe out the pan and add 1 1/2 tablespoons fresh butter; keep the first batch warm in a low oven.)
To serve, transfer the asparagus to 4 serving plates and sprinkle with fleur de sel. Drizzle a little white truffle oil, if you like, around the asparagus, and serve
YIELD: 4 servings
This recipe was provided by The Spice House.