Salt and Sugar-Cured Asparagus, Poached in Butter

The title alone in this recipe was enough to peak my curiosity.  Poached in butter…doesn’t that sound delicious, over-the-top delicious?  I had been wanting to try lobster tails poached in butter but decided this was an easier and more economical option.  Asparagus is a Spring vegetable and now is the time to savor them!  To get optimum health benefits from asparagus, consume within 48 hours of purchase as they are more perishable than most vegetables (store in the refrigerator with the ends wrapped in a damp paper towel).  White asparagus (grown underground) has a delicate flavor and tender texture.  Asparagus is an excellent source of vitamin K, A, and C and this humble perennial is also a natural diuretic.  Did you know that asparagus has strong cleansing effects on the kidneys and bladder? Asparagus flushes out acid wastes so fast that you can smell the ammonia in your urine shortly after eating it. Perhaps that’s why it’s called, “the stinky vegetable“!

1 3/4 pounds white asparagus and green asparagus

3 tablespoons coarse kosher salt

3 tablespoons sugar

1 cup butter, melted, plus additional if needed

1 cup extra-virgin olive oil, plus additional if needed

3 garlic cloves, peeled and smashed

Snipped chives, for garnish

Trim the dry ends of all the asparagus and peel the white asparagus only, up to the tips. Place the asparagus on a baking rack set over a baking sheet, and sprinkle salt and sugar all over the asparagus, being careful to coat it on all sides. Let it sit for 15 minutes, then brush off the salt and sugar off using a damp paper towel or a cloth. Place the asparagus in a large skillet in one layer and add the butter and oil to cover the asparagus completely. If the above amounts are not enough to cover, add more equal parts of melted butter and oil. Add the garlic cloves.

Over medium heat, bring the mixture to barely a simmer, then immediately reduce heat to low and braise for 10-15 minutes, until the asparagus is tender when pierced with a fork. Remove asparagus from the poaching liquid and serve as is, or topped with some snipped chives.

The Culinary Chase’s Note:  Melissa suggests keeping the leftover poached butter and use it for future use such as adding it to mashed potatoes. I used some of it to sauté onion and peppers.  If you love garlic like we do, eat with the asparagus.  The butter and olive oil will have poached them enough to make the garlic soft and deliciously sweet to eat.  Make sure the asparagus are roughly the same size or some will be softer than others.  For a topping, try a dollop of homemade pesto on top, gremolata or shaved Parmesan cheese.  Yum!