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Asparagus with Ginger Root
With so much more asparagus on our menus because of the off-season sales at late Spring
prices, we went looking for alternatives to Hollandaise or mustard-dill sauce.
| 20-25 asparagus stalks |
1 T. ginger root |
| 3 T. butter |
salt and freshly ground black pepper to taste |
- Trim the aspargus stalks. Slice on the diagonal, 1" pieces.
- Peel the ginger. Cut it into thin slices, then julienne strips. Bring the butter to
high heat in a large skillet. Add the ginger, browning for a minute or so.
- Add the asparagus. Saute for at least 4 minutes (depending upon the thickness of the
stalks, the asparagus might require as much as 8 minutes). Drain any excess butter.
Season with the salt and pepper and serve.
4 servings
Source: Alice Waters, Chez Panisse Vegetables
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