Boiled, steamed, grilled, roasted or raw, asparagus is a seasonal delight. Try this rustic presentation that’s topped with a zingy compound butter inspired by a recipe from Deborah Madison’s latest cookbook Vegetable Literacy. Rinse and trim 1 bunch of thin asparagus spears. Toss with olive oil and salt. Heat a heavy skillet over medium-high heat, then add the asparagus in a single layer. When the spears begin to brown, use tongs to toss them until fully cooked, about 5 minutes. Remove from heat and set aside. In a large bowl, combine 2 tablespoons unsalted butter, 1 tablespoon minced fresh tarragon, 1 teaspoon lime zest and ½ teaspoon finely minced shallots. Use a fork to mash together the butter mixture. Add the asparagus to the bowl and toss to evenly coat with the butter. Serve immediately.
Head to Tower Grove Farmers Market on Saturday mornings to find local asparagus grown by Double Star Farms and Live Springs Berries & Produce. tgmarket.org
This article appears in May 2014.