Buttered Asparagus


I learned this technique from my obsession with Raymond Blanc. One of the most brilliant chef’s alive, you will be warmed by his spirit and enthusiasm. Originally used in green beans, I modified his technique for asparagus.


  • Bundle of Asparagus

  • 2-3 tbs of butter (from Brittany if possible)

  • Pinch of salt

  • Splash of water

  • Fried garlic chips (optional)


  1. In a cold pan, add a splash of water to reach quarter of an inch of depth.

  2. Add butter, asparagus, sprinkle of salt, and cover.

  3. Set the stove to medium heat and let is stand for 7 minutes. The water and the butter emulsify together and coat the asparagus to create a beautiful sheen.

  4. Remove from pan and sprinkle garlic chips.

  5. Done.