- 1 lbs Asparagus
- 1/2 cup of Kosher Salt
- 5 cups of ice
- Olive oil
- Garlic in oil
- 4 tbsp of butter
- 2oz of lemon juice
Cut the white base off each spear of Asparagus, about 3/4 of an inch usually. Boil a pot of water and dissolve the kosher salt in it, put all 5 cups of ice in a closed sink and add about 2 cups of water. Blanch the Asparagus in the boiling water for 2 minutes. Immediately remove and place into the ice bath water for 3 minutes.
In a pan bring the olive oil and garlic to medium heat (roughly 320 F), place the Asparagus in the pan and skillet for 2 minutes in the garlic butter. Add the butter and let it froth and you agitate the Asparagus in the skillet. Once melted add the lemon juice and cook for 1 minute.
Crush your favorite cheese coated nuts or salted nuts and sprinkle over the finished Asparagus.
Remove and serve.