Nutrition Facts
4 servings
4
Recipe for White Asparagus Grenoble Style
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Back from the market with a beautiful bunch of white asparagus. To change from the traditional vinaigrette, I was inspired by a recipe to prepare asparagus in the style of Grenoble. A Grenoble sauce consists of butter, lemon, capers, and parsley. It is a traditional sauce that is usually served to accompany fish. It pairs very well with white asparagus, resulting in a very tasty spring vegetarian dish.
Ingredients
20 White asparagus
100 Butter
1 Parsley
1 Lemon
1 jar Capers
Salt and pepper
Directions
1
Asparagus Start by cutting the ends of the asparagus and peel them with a peeler, from the tips towards the ends. Boil a large pot of salted water, add the asparagus, and let cook for about 10 to 12 minutes. Set aside.
2
The sauce Peel the lemon and remove the segments, then cut them into dice. Set aside. Cut the bread into small cubes. Melt 20 g of butter in a skillet and toast the croutons. Once they are golden brown, set aside on paper towels.
3
Melt the remaining butter and let it brown until it is hazelnut colored. Turn off the heat, add the chopped parsley, lemon zest, and capers. Season with salt and pepper. Arrange the asparagus on a serving dish, drizzle with the sauce, and scatter the croutons on top.
Ingredients
Ingredients
20 White asparagus
100 Butter
1 Parsley
1 Lemon
1 jar Capers
Salt and pepper
Directions
Directions
1
Asparagus Start by cutting the ends of the asparagus and peel them with a peeler, from the tips towards the ends. Boil a large pot of salted water, add the asparagus, and let cook for about 10 to 12 minutes. Set aside.
2
The sauce Peel the lemon and remove the segments, then cut them into dice. Set aside. Cut the bread into small cubes. Melt 20 g of butter in a skillet and toast the croutons. Once they are golden brown, set aside on paper towels.
3
Melt the remaining butter and let it brown until it is hazelnut colored. Turn off the heat, add the chopped parsley, lemon zest, and capers. Season with salt and pepper. Arrange the asparagus on a serving dish, drizzle with the sauce, and scatter the croutons on top.
Notes
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