Browned Butter Asparagus

Photo: Grant Cornett; Styling: Philippa Brathwaite

A hint of tarragon adds unique, fresh flavor to the dish, but you can use any herb you like.

Yield: 8 servings (serving size: about 4 ounces)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 8 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 4.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 4.6g
  • Fiber: 2.3g
  • Cholesterol: 11mg
  • Iron: 2.5mg
  • Sodium: 123mg
  • Calcium: 29mg

Ingredients

  • 2 bunches asparagus, trimmed (about 2 pounds)
  • 3 tablespoons butter
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons chopped fresh tarragon

Preparation

  1. 1. Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain and rinse under cold water; drain and set aside.
  2. 2. Melt butter in a large skillet over medium heat; cook 3 minutes or until browned and fragrant. Stir in salt and pepper. Add asparagus and tarragon; cook 1 minute or until heated, tossing to coat.
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