ASPARAGUS IN BEURRE MOUSSANT (FOAMING BUTTER) ALA JACQUES PEPIN

Place the asparagus spears on a cutting board and, using a vegetable peeler, peel the bottom half or a little more of the tough ‘skin’ off.  Peeling the asparagus while the stalks lay flat on the cutting board will keep them from snapping while you are peeling them.  Cut off about ½” of the very end of the stalk and discard.  Then, cut the full stalk into 2-3” pieces and set aside.

Bring the water and salt to a boil in a medium 10-12” skillet.  Add the asparagus pieces to the boiling water and cover.  Cook for 2-3 minutes until they are bright green and just start to get tender.

Remove the lid and add the butter, oil, and black pepper.  Continue to cook at a rolling boiling, stirring occasionally as a glossy sauce forms – aka ‘foaming butter’.  When the sauce coats the asparagus and the pieces are tender (but not soft), the dish is ready to serve.

I learned how to make this delicious asparagus dish from the legendary Jacques Pépin. This dish transforms thicker asparagus spears in the most tender and flavorful side dish without discarding ½ of the woody ends as in traditional preparations.