Recipes Pan-Roasted Asparagus in Asparagus Sauce 5.0 (5,646) Add your rating & review 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. Slideshow: More Asparagus Recipes By David Chang David Chang Instagram There are many things David Chang is known for, including being a successful restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. Two Michelin stars were awarded to Momofuku Ko in 2009, which the restaurant has kept ever since. He has been instrumental in reimagining Modern Asian cuisine. Time Magazine named him one of the 100 Most Influential People in 2010 for his impact on the culinary world. Food & Wine's Editorial Guidelines Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 25 mins Yield: 6 Ingredients 2 pounds asparagus, trimmed and trimmings reserved 1 tablespoon canola oil Kosher salt 4 tablespoons unsalted butter 1 tablespoon pure maple syrup 1 teaspoon sherry vinegar Chopped smoked almonds, for garnish Directions 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. 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. 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. Rate it Print