ASPARAGUS AND PEAS IN BEURRE MOUSSANT (FOAMING BUTTER)

Ingredients

1 ½ – 2 pounds thick-‘er’ asparagus spears – you do not want the super thin spears for this recipe

½ cup water

1 teaspoon salt

4 tablespoons butter, cut into pats

2 tablespoons olive oil

¼ teaspoon black pepper

1 10 ounce bag frozen peas, thawed

Instructions

Place the asparagus spears on a cutting board and, using a vegetable peeler, peel the bottom half or a little more of the tough ‘skin’ off.  Peeling the asparagus while the stalks lay flat on the cutting board will keep them from snapping while you are peeling them.  Cut off about ½” of the very end of the stalk and discard.  Then, cut the full stalk into 2-3” pieces and set aside.

Bring the water and salt to a boil in a medium 10-12” skillet.  Add the asparagus pieces to the boiling water and cover.  Cook for 2-3 minutes until they are bright green and just start to get tender.

Remove the lid and add the butter, oil, and black pepper.  Continue to cook at a rolling boiling, stirring occasionally as a glossy sauce forms – aka ‘foaming butter’.  When the sauce coats the asparagus and the pieces are tender (but not soft), stir in the peas and cook for 2 minutes more, stirring until they are warmed through.

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