Asparagus Provencale

Name: Asparagus Provencale
Ingredients: 1/2 c. (1 stick) butter; 2 lb. asparagus; 1/4 tsp. plus 1/8 tsp. salt, divided; 1/2 c. bread crumbs; 2 Tbsp. finely minced parsley; 1 Tbsp. minced shallots; 2 garlic cloves, peeled and minced; 1/4 tsp. freshly ground black pepper; 2 tomatoes, sliced into 1/4-inch slices

9 ingredients

8 steps

Ingredients

1/2 c. (1 stick) butter
2 lb. asparagus
1/4 tsp. plus 1/8 tsp. salt, divided
1/2 c. bread crumbs
2 Tbsp. finely minced parsley
1 Tbsp. minced shallots
2 garlic cloves, peeled and minced
1/4 tsp. freshly ground black pepper
2 tomatoes, sliced into 1/4-inch slices

Directions

1

Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter.
2

Cook slowly to a deep golden brown.
3

Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife.
4

Place the asparagus in a 10 to 12-inch skillet or saute pan.
5

Add water to barely cover it and sprinkle with 1/4 teaspoon salt.
6

Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes.
7

Drain and refresh the asparagus under cold water.
8

Drain the spears on paper towels and dry them thoroughly.