Asparagus with Brown Butter and Egg

Name: Asparagus with Brown Butter and Egg
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 600 g (1⅓ lb) asparagus, 2 bunches, woody ends snapped off; 2 eggs; 40 g (3 tbsp) unsalted butter; 1 lemon, zest and 1 tbsp juice; 1 tbsp chives, snipped; fine sea salt and flaky salt, 10 g per liter of blanching water; black pepper

Blanched or pan-roasted spears with nutty butter, lemon and chopped egg

Serves: 4
Hands-on: 15 min
Total: 20 min
Level: Easy

Spring asparagus needs very little: cooked just until it bends, dressed with brown butter and lemon, and scattered with chopped egg, which gives the dish its richness. Use whichever cooking method suits the thickness of your spears.

Ingredients

600 gasparagus (1⅓ lb)2 bunches, woody ends snapped off
2eggs
40 gunsalted butter (3 tbsp)
1lemonzest and 1 tbsp juice
1 tbspchivessnipped
fine sea salt and flaky salt10 g per liter of blanching water
black pepper

Diet: Vegetarian, Gluten-free
Allergens: egg, milk
Season: Spring

Method

Lower the eggs into boiling water and cook 9 minutes. Cool in iced water, peel and chop finely. 9 min
Bring a wide pan of water to a boil, salted at 10 g per liter. Add the asparagus and cook until bright green and the thickest part bends slightly when lifted, 2–4 minutes depending on thickness. Drain well and arrange on a warm platter. 3 min
Melt the butter in a small pan over medium heat, swirling, until it foams, smells nutty and the milk solids turn hazelnut brown, 2–3 minutes. Immediately add the lemon juice (it will sizzle) and a pinch of salt. 3 min
Pour the brown butter over the asparagus. Scatter with the chopped egg, lemon zest, chives, flaky salt and pepper. Serve warm.

Why it works

Asparagus cooks in minutes; blanching in well-salted water seasons it and keeps it vibrant green. Brown butter adds a toasted, nutty depth, and lemon juice stops the browning while balancing the richness. Chopped egg is a classic partner, adding creaminess like a quick sauce.

Common mistakes

Overcooking: asparagus goes limp and khaki in a minute too long. Test early.
Using a knife to trim: snap the ends instead; they break where the woody part ends.
Burning the butter: take it off the heat the moment it turns hazelnut.

Variations

Pan-roasted: For thick spears, cook in 2 tbsp oil in a hot pan, turning, for 5–7 minutes until blistered.
Classic sauce: Serve with Hollandaise instead of the brown butter.