1 bunch white asparagus
fine sea salt
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley

Trim about 1 inch from the tough ends of the asparagus spears using a sharp knife. Peel about 2/3 of each spear below the floret using a vegetable peeler, being careful not to break the asparagus.

Bring a skillet filled with about 2 inches of water to a boil. Season liberally with salt. Add asparagus and cook until tender, about 5 minutes.

Meanwhile, add butter to a small saucepan and set over medium heat. Let butter turn a nutty brown, about 5 minutes, while swirling the pan to keep the butter from foaming too much. Pour browned butter into a small bowl or measuring cup. Whisk in lemon juice and vinegar. Season with salt. Stir in parsley.

Carefully transfer asparagus to a platter and pour over with vinaigrette. Serve immediately.

- Recipe courtesy of Joseph Erdos

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