Asparagus season is still going strong, and I’m eating up while I can. Now the purple asparagus has made its appearance at the farmers market.
I had to get some just because it’s so pretty. It’s fun to watch it turn magically from purple to green as it cooks.
Purple Asparagus with Brown Butter & Herbs
2 tablespoons unsalted butter
¾ pound purple asparagus, trimmed of woody ends and blanched
3 tablespoons minced fresh chives
2 tablespoons minced Italian parsley
1 teaspoon minced fresh thyme
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper
Heat a large, heavy sauté pan over medium heat until very hot but not smoking. Add the butter and cook for 3 to 4 minutes, or until browned. Add the asparagus, chives, parsley, and thyme and sauté for 2 to 3 minutes, or until the asparagus is heated through. Toss in the lemon juice and season to taste with salt and pepper. Transfer to a platter and serve immediately.
Serves 2 to 4 as a side dish. Just as tasty with green asparagus.