Pencil-thin asparagus and scallions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Pencil-thin asparagus; (about 30 stalks), |
| ; trimmed and lower | ||
| ; stalks peeled | ||
| 15 | Pencil-thin whole scallions; trimmed and cut to | |
| ; length of | ||
| ; asparagus, plus 2 | ||
| ; scallion whites | ||
| ; minced | ||
| 2 | tablespoons | Unsalted butter |
Directions
In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large non-stick skillet saute minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and saute, stirring occasionally, until heated through, about 5 minutes.
Serves 4.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.