Pencil-Thin Asparagus And Scallions
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Unsalted ButterDirections:
1
In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes
2
Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water
3
In water in kettle cook whole scallions until crisp-tender, about 4 minutes
4
Remove scallions with tongs and immediately plunge into bowl of ice and cold water
5
Drain asparagus and scallions on paper towels
6
Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled
7
In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes
8
Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes
9
In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes
10
Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water
11
In water in kettle cook whole scallions until crisp-tender, about 4 minutes
12
Remove scallions with tongs and immediately plunge into bowl of ice and cold water
13
Drain asparagus and scallions on paper towels
14
Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled
15
In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes
16
Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes