This time of the year I can't get enough asparagus. I have chives growing all over the place. Plus I was at the creek this morning and the mint is coming along beautifully. This is the perfect dish for one of your Easter dinner vegetables. It doesn't matter if your meat is salmon, ham, beef, chicken, turkey or lamb.
Asparagus with Fresh Chives and Mint
makes 6 servings
3 pounds slender fresh asparagus
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped shallots
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons snipped fresh chives
2 teaspoons finely chopped fresh mint leaves
Freshly ground black pepper.
1. Cut or break off the tough woody ends of the asparagus talks and discard (young asparagus may not have tough ends). Using a vegetable peeler and starting just below the tip, peel the skin from each stalk.
2. In a large saucepan or skillet of lightly salted boiling water, cook the asparagus 3 to 5 minutes, just until tender. Drain well.
3. In a a saucepan over medium heat, melt 1 tablespoon butter. Add the shallots and cook, stirring, 2 or 3 minutes, until transparent and softened. Add the remaining 3 tablespoons butter and continue stirring until the butter melts. Remove from the heat and stir in the lemon zest, lemon juice, and 1 teaspoon salt. Stir in the chives and mint.
4. In a shallow bowl, combine the asparagus and butter mixture and carefully toss. Season with additional salt and pepper and serve immediately.