Seared-then-braised Lemon-Dijon Asparagus
Based off of a recipe from Fine Cooking.
Ingredients:
1lb asparagus (Goal is 10oz of veg)
1.5 tbsp butter
1 tbsp olive oil
Juice of half a lemon
4 tbsp vermouth + water to make 1/3 cup total or 1/3 cup broth
1 tsp mustard
Salt and pepper to taste
Melt 1 tbsp butter and the olive oil over medium high heat, in a pan large enough to hold the veggies in a single layer. Or close enough. Once the butter has started to brown slightly, add the veggies, and brown on one side without stirring for 2-3 minutes. While they brown, whisk together the vermouth + water/broth, mustard, and lemon juice.
Flip the veg over onto the opposite side and brown for an additional 2 minutes. Lower the heat to medium, add your liquidy stuff and slap a lid on the pan. BE CAREFUL! That steam shit is hot, yo! Cook until the liquid has all absorbed, about 4-5 minutes, then add the reserved 0.5 tbsp butter and toss the veggies in it til it melts and they’re coated.
Give it a minute to cool on your plate before you eat it. It’s nommy, but hot noms lead to burned tongues.
Ingredients:
1lb asparagus (Goal is 10oz of veg)
1.5 tbsp butter
1 tbsp olive oil
Juice of half a lemon
4 tbsp vermouth + water to make 1/3 cup total or 1/3 cup broth
1 tsp mustard
Salt and pepper to taste
Melt 1 tbsp butter and the olive oil over medium high heat, in a pan large enough to hold the veggies in a single layer. Or close enough. Once the butter has started to brown slightly, add the veggies, and brown on one side without stirring for 2-3 minutes. While they brown, whisk together the vermouth + water/broth, mustard, and lemon juice.
Flip the veg over onto the opposite side and brown for an additional 2 minutes. Lower the heat to medium, add your liquidy stuff and slap a lid on the pan. BE CAREFUL! That steam shit is hot, yo! Cook until the liquid has all absorbed, about 4-5 minutes, then add the reserved 0.5 tbsp butter and toss the veggies in it til it melts and they’re coated.
Give it a minute to cool on your plate before you eat it. It’s nommy, but hot noms lead to burned tongues.