ASPARAGUS----BROWN BUTTER W/ PECANS

By pat1908

Ingredients

• 1 1/2 lbs asparagus, trimmed and cleaned
• 2 Tbsp unsalted butter
• 2 Tbsp pecans, chopped
• 1 tsp soy sauce
• 1 Tbsp lemon juice
• Chopped fresh parsley to garnish

Preparation

Step 1

Bring a large pot of well salted water to a boil. Add the asparagus and blanche for 45 seconds (add 30 seconds if stalks are particularly thick).
Using tongs, remove the asparagus and allow to drain dry on paper towels. Arrange the asparagus on a serving platter. In a large pan over
medium heat, melt the butter and cook until the bubbles subside and brown bits start to form, about 2 minutes. Add pecans and stir so that
nothing burns. Once the pecans are fragrant and the butter is toasty brown, stir in soy sauce and lemon juice, then remove from heat. Pour
The pecan butter sauce over the asparagus, sprinkle with fresh parsley and serve.