Asparagus, Baby, 0.1 kg Pack

Asparagus is one of the most versatile vegetables because you can eat it shaved raw in salads, chopped, cooked in brunch or pasta dishes, or even roasted on its own.

Place the asparagus (cut stems down) in a glass jar or cup filled with about two inches of water. And loosely cover the exposed asparagus with a plastic bag or plastic wrap. This step is necessary to prevent the vegetable from absorbing smells. Store the asparagus in the fridge for up to a week.

Asparagus with Butter and Pistachios

Ingredients:

1 1/2 pounds asparagus, woody ends trimmed off
4 tablespoons unsalted butter
1/2 cup pistachios, finely chopped
zest and juice of one lemon
flaky salt

Instructions:

1. In a large skillet with a lid over high heat, bring 1 1/2 cups water to a boil. Add a big pinch of salt.
   
2. Layout a clean kitchen towel.
3. Once the water is boiling, add the asparagus and cover. Steam/boil for 1-2 minutes (depending on thickness)
   
4. Remove the asparagus to the towel and spread them out in something close to a single layer. Drain the water and return the skillet to the burner, over medium heat.
   
5. Once the skillet is completely dry, add the butter and keeping a close eye on it let it darken in color. You want it to be fragrant and the color of golden caramel, but if you cross the line into burnt it will bitter.
   
6. Once it's just about the color you want, stir in the pistachios. Toast them for 30 seconds or so, just to give them a little extra color and bring out their flavors.
   
7. Return the asparagus to the skillet, along with the lemon zest and juice, and toss to coat with the brown butter.
   
8. Transfer to a platter and sprinkle with some flaky salt.