Compositions for Dining

Asparagus With Wild Mushrooms In Brown Butter

Combining three of Ludwig’s favorite foods – asparagus, mushrooms, and nuts. Wait, no, four of his favorite things – butter. Who doesn’t like butter? I swear, if anyone uses margarine for this better have a note from their doctor or else Herr van Food will find you and roll over your feet with his 400-pound wheelchair.

Simple ingredients but huge taste.
Authored by: Schlepper
Estimated Cost: $10
Difficulty: Moderate
Suggested Beverage: Bordeaux Blanc, Pinot Noir
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine German
Servings 4 people
Calories 182

Equipment and Supplies

Ingredients
 

  • 1 pound asparagus, chopped to bite size
  • 2 cups wild mushrooms, suggest black trumpets, porcini, lobster or maitake, coarsely chopped
  • 4 tablespoons unsalted butter, divided
  • 2 teaspoons Worcestershire sauce
  • ¼ cup chopped hazelnuts
  • 2 teaspoons fresh lemon juice
  • salt and pepper

Method
 

  • Blanch asparagus in boiling, salted water for 4-5 minutes. Drain asparagus and add to the serving bowl.
    1 pound asparagus
  • Meanwhile, melt 1 tablespoon butter in a small sauté pan over medium-high heat. Sauté mushrooms until they release their liquids. Pour all into a serving dish.
    2 cups wild mushrooms, 4 tablespoons unsalted butter
  • Add remaining butter and heat until brown in color, swirling frequently so the solids do not burn.
    4 tablespoons unsalted butter
  • Remove from heat, stir in Worcestershire sauce and lemon juice and pour over vegetables. Toss vegetables to coat and mix.
    2 teaspoons fresh lemon juice, 2 teaspoons Worcestershire sauce
  • Return sauté pan to heat, add hazelnuts and toast just until fragrant, 1 minute, and spread over the vegetables. Season with salt and pepper and serve.
    ¼ cup chopped hazelnuts, salt and pepper

Private Notes

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