Germans take their asparagus pretty seriously and so we have been making this asparagus in butter recipe almost on a weekly basis.
Asparagus season is very short and so you always feel like you have to get the most out of it. The traditional way to eat asparagus in our Southern region is with pancakes and sauce hollandaise which is a very rich and very filling dish.
In my family my mom always made this very light, very delicate version of asparagus which enhances all the right flavors and becomes such a feast. Once you dip your baguette into the white wine butter sauce you will get addicted to this recipe. I promise.
So let’s have a french feast with this asparagus in butter recipe while it lasts.
Asparagus in butter with baguette
1000 g asparagus (2 pounds)
3 l water (12 cups)
80 g butter (2.8 ounces)
125 ml dry white wine (4.2 ounces)
300 g cooked ham (10.5 ounces) cut into thick strips
40 g grated parmesan (1.4 ounces)
- Preheat your oven to 200°C (392°F)
- Wash and peel your asparagus, then rinse it again
- Bring your water to a boil and boil the asparagus for 15 minutes then drain and set aside
- Melt your butter but be careful not to brown it
- Place the asparagus in a casserole dish and salt and pepper with white pepper
- Pour your melted butter and white wine over the asparagus
- Top with the ham
- Sprinkle with parmesan and cook in the oven for 10 minutes or until starting to brown
- Enjoy immediately with torn baguette and don’t forget to dip it into the white wine and butter sauce
Friends, I hope you are enjoying this spring, go ahead and make some asparagus in butter and soak up the sun when you see it.