Pan-Roasted Asparagus with Mustard Beurre Monté

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subheading: GATHER YOUR INGREDIENTS:

subheading: Beurre Monté:

3 tablespoons water

8 tablespoons unsalted butter, cut into 8 pieces and chilled

1 tablespoon stone-ground mustard

subheading: Asparagus:

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 pounds thick asparagus trimmed

View Nutritional Information

subheading: KEY EQUIPMENT:

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subheading: BEFORE YOU BEGIN:

This recipe works best with asparagus that is at least ½ inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered time to 5 minutes. Do not use pencil-thin asparagus.

Directions at americastestkitchen.com

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