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Pan-Roasted Asparagus in Asparagus Sauce
© John Kernick

Pan-Roasted Asparagus in Asparagus Sauce

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This clever dish from chef David Chang makes double use of asparagus: first, it's used to make a delicate, sweet sauce, then the spears are sautéed and served in the sauce.

  1. 2 pounds asparagus, trimmed and trimmings reserved
  2. 1 tablespoon canola oil
  3. Kosher salt
  4. 4 tablespoons unsalted butter
  5. 1 tablespoon pure maple syrup
  6. 1 teaspoon sherry vinegar
  7. Chopped smoked almonds, for garnish
  1. Peel 1 1/2 pounds of the asparagus; reserve the peelings. In a blender, combine the trimmings and peelings with the remaining 1/2 pound of unpeeled asparagus and 1/2 cup of water and puree until smooth. Strain the asparagus juice through a sieve into a medium bowl.
  2. In a large skillet, heat the oil. Add the peeled asparagus and season with salt. Cook over moderate heat until lightly golden on the bottom, about 2 minutes. Turn the asparagus and add the butter and asparagus juice. Cover and cook over moderate heat until the asparagus are just tender, 2 to 3 minutes. Using tongs, transfer to a serving platter.
  3. Whisk the maple syrup and sherry vinegar into the juice in the skillet and season with salt. Spoon the sauce over the asparagus, top with almonds and serve.


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