"ON THE LINE is a project from the team behind The Lineup dinner series, which highlights top cooks working the line at the best restaurants in America by giving them the opportunity to act as executive chef for the night. Launched in 2020, and founded by Trained Cook and TV Host Elena Besser, the dinner series aimed to shine a spotlight on the talent and creativity abound in restaurant kitchens across the country. With these talented individuals among some of those hardest hit by the national lockdown, The Lineup is shifting gears during quarantine to help the culinary community in a different way."
Asparagus with Brown Butter, Capers, and Parsley
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A Note from Feedfeed
Zhuzh up your week night vegetables like a chef with brown butter, capers and parsely. If you dont have capers or parsely on hand, olives and tender herbs like chives, basil or tarragon would be a great substitute!
Asparagus with Brown Butter, Capers, and Parsley by Samuel Prieto, Line Cook - République LA (Los Angeles) - Recipe Excerpted with Persmission from ON THE LINE.
ON THE LINE is available for pre-order ($15) here! The book will be released digitally, along with a limited number of print editions, for distribution in Summer 2020. All proceeds from the project will benefit participating cooks, the true authors of this project, and select restaurant relief funds nationwide, including The LEE Initiative’s Restaurant Workers Relief Program.
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- Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 2-4
Recipe Card
ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 tablespoons capers, drained and crushed
- 1 bunch asparagus, ends trimmed and peeled halfway down the stalk
- Kosher Salt
- 1 pinch chili flakes
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
Method
Step 1
Heat olive oil in a pan large enough to accommodate the asparagus laying next to each other over medium-high heat, about 3 minutes.
Step 2
Add the butter to brown over medium heat, 3-5 minutes.
Step 3
Add the capers to fry (they should pop when they hit the pan, so be careful) for about 2 minutes.
Step 4
Add asparagus, a three-finger pinch of kosher salt, and chili flakes to the pan, tossing to coat. Put a tight fitting lid on top and lower the heat, gently rolling the asparagus ever so often.
Step 5
When the asparagus have some color, remove the lid and add lemon zest and parsley. Continue cooking until liquid has evaporated, 3-5 minutes.
Step 6
Add asparagus to a plate and spoon remaining brown butter over the top. Finish with a generous squeeze of lemon. Eat hot. Enjoy.