White Asparagus with Brown Butter Crumb Sauce

White Asparagus with Brown Butter Crumb Sauce

This is a great and simple dish to add a big splash to your fall dinners.  The panko crumbs make it light, although you can use breadcrumbs if you prefer•.  The panko makes a nice contrasting crunch to the asparagus and the brown butter give a nice sweet nutty flavor to complete the side dish.

1 bunch white asparagus (approximately 10-12 pieces), trimmed

1 cup panko (bread) crumbs*

1/2 cup butter (1 stick)

1/4 cup fresh parsley, chopped

4 Tbsp Parmesan (optional), finely grated

In a small pot, boil water and blanch the asparagus for approximately 5 minutes.  This time may vary depending on the thickness of your stalks.  Drain and set aside in a bowl of ice water to cool then drain again before adding to the next step.

In a large saute pan melt butter and allow to begin to brown.  Add the panko crumbs and stir constantly to lightly brown.  Add asparagus and mix well until heated.  Remove from heat and combine in the parsley.  Serve warm topped with Parmesan cheese if desired.

*Should you use regular breadcrumbs I suggest using something along the lines of a brioche as the sweeter flavor would go well with this.  Also, be sure to let the bread dry out for a day or two before mincing into crumbs.