White Asparagus à la Grenobloise with Brown Butter, Capers and Crispy Croutons
Tender white asparagus spears are dressed in nutty brown butter and topped with briny capers, fresh lemon segments, and golden crispy croutons. This elegant French spring dish transforms simple ingredients into a restaurant-worthy side or light main course.
Ingredients
- 500g white asparagus, woody ends trimmed and peeled
- 100g unsalted butter
- 2 slices day-old white bread, cut into 1cm cubes
- 3 tbsp capers, drained and patted dry
- 1 lemon, segmented and juice reserved
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp salt for cooking water
- 1/2 tsp fleur de sel or sea salt flakes
- Freshly ground black pepper to taste
Instructions
Bring a large wide pan of water to the boil with 1 tsp salt. Add the peeled white asparagus and simmer gently for 12-15 minutes until tender when pierced with a knife. Drain carefully and arrange on a warm serving platter.
While the asparagus cooks, cut the butter into cubes. Melt 30g of the butter in a small frying pan over medium heat. Add the bread cubes and fry for 4-5 minutes, turning frequently, until golden and crispy on all sides. Transfer croutons to a paper towel-lined plate.
In the same pan, add the remaining 70g butter over medium heat. Cook for 3-4 minutes, swirling the pan occasionally, until the butter turns a golden hazelnut colour and smells nutty. Watch carefully to prevent burning.
Remove the brown butter from heat immediately. Add the capers to the hot butter, which will sizzle and become slightly crispy. Stir in the lemon segments and 1 tablespoon of reserved lemon juice.
Spoon the brown butter, capers and lemon segments over the warm asparagus. Scatter the crispy croutons and chopped parsley on top. Season with fleur de sel and freshly ground black pepper. Serve immediately.
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