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)
In a cold pan, add a splash of water to reach quarter of an inch of depth.
Add butter, asparagus, sprinkle of salt, and cover.
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.
Remove from pan and sprinkle garlic chips.