Asparagus in Butter and Oil Sauce

It is important to teach economy in the kitchen, and preparing asparagus is a good example. It’s important to know how to choose the right tight, thick stalks and how to peel the lower third of the stems so the whole spears are edible. Asparagus should not be overcooked, but it should be cooked enough to be soft yet still a bit crunchy. This recipe featuring asparagus in butter sauce is a delicate dish that is ideal as a first course for dinner or great alongside sautéed veal or fish. Asparagus is also good served cold with a vinaigrette or mustard sauce.

Serves 2

• 8 ounces thick, firm, tight-headed asparagus stalks (about 10)
• ½ cup water
• ¼ teaspoon salt
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Holding each asparagus stalk flat on your work surface with one hand, peel the lower third of the stem by simultaneously rolling the asparagus over and peeling it downward toward the end of the stalk with a vegetable peeler. Then trim off about ½ inch of the base. Cut the asparagus into thirds, for pieces about 2½ inches long.

At serving time, bring the water and salt to a boil in a saucepan. Add the asparagus, cover, bring back to a boil, and boil for 3 to 4 minutes, until the asparagus pieces are tender but still firm.

Transfer the asparagus to a warm serving plate. Pour out the water, reserving about 2 tablespoons, and return the reserved water to the pan. Add the butter, oil, and pepper, and bring to a strong boil. Boil for 30 seconds to emulsify the sauce, then add the parsley, pour over the asparagus, and serve right away.

To see how it’s done, go to www.surlatable.com/jacquespepin.