White Asparagus, Part Deux

If you want to know just how much I love white asparagus, go back and read White Asparagus, Part One. I won’t rehash the poetry. But I love it! Especially this huge white stuff I get from France, via my friend Martin.

This is a classic Austrian dish — simple, wonderful, the soft, silken white asparagus contrasting nicely with the crunch of the bread crumbs and the nuttiness of the butter. Sometimes great dishes come down to a couple of ingredients. This is one of those dishes.

Lily-white asparagus with brown butter and breadcrumbs.
1 pound large white asparagus, trimmed and peeled
4 tablespoons butter
2/3 cup fresh breadcrumbs — brioche or baguette or sourdough
2 tablespoons minced fresh parsley
salt & pepper to taste
Boil the asparagus for about 12 minutes or until tender. Drain well.
Melt butter over medium heat in a large saute pan. Add asparagus and turn heat up to medium high. Brown asparagus until slightly golden. Remove asparagus and put it on a plate. 
Add breadcrumbs to the butter and saute, stirring frequently, until butter smells slightly nutty and the breadcrumbs are crisp. Stir in parsley.
Top asparagus with breadcrumbs. Serve immediately. Makes an excellent side dish for chicken, Wienerschnitzel, anything European. Hope you enjoy it!

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