Under 30 Minutes

Asparagus with Mint Butter

You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.

  • Prep:
  • Total Time:
  • Servings: 8
Asparagus with Mint Butter

Photography: Katie Quinn Davies

Source: Martha Stewart Living, April 2011

Ingredients

  • FOR THE BUTTER (MAKES 1/2 CUP)
  • 1 stick unsalted butter, cut into small pieces
  • 1/2 cup fresh mint, finely chopped
  • Coarse salt and freshly ground pepper
  • FOR THE ASPARAGUS
  • 1 pound asparagus, trimmed
  • Coarse salt
  • Garnish: mint leaves

Directions

  1. Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.

  2. Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.

  3. Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.

Cook's Notes

Mint butter can be refrigerated in an airtight container for up to 1 week.

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