Broiled Asparagus & Artichokes with Vermouth Brown Butter
Source: Fine Cooking April/May 2012 Issue
12 fresh baby artichokes: quartered, cleaned & prepped and steamed al dente.
1 lb. Asparagus, cut into 2-inch pieces
Extra Virgin Olive Oil
1/2 tsp kosher salt
1/8 black pepper
3 Tbsp. Salted Butter
2 Tbsp. dry (white) vermouth or dry white wine
1 tsp. fresh lemon juice
Position a rack 6 inches from the broiler element and heat the broiler on high. Pat dry cooked artichoke quarters. Trim asparagus and cut into 2 inch pieces.
On a large rimmed baking sheet, toss the artichokes and asparagus with 1 Tbsp. extra-virgin olive oil, 1/2 tsp kosher salt, and 1/2 tsp fresh ground black pepper.
Broil until browned and tender, about 6 minutes.
Meanwhile, melt 3 Tbsp. salted butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-½ minutes. Carefully whisk in 2 Tbsp. dry (white) vermouth or dry white wine (it will splatter).
Toss the asparagus and artichokes with the brown butter and 1 tsp. fresh lemon juice. Season to taste with salt and pepper, serve.
A delicious vegetable side dish. Easy to make and packed with flavor and nutrition. The butter provides such a nice rich flavor. Asparagus and articho
A delicious vegetable side dish. Easy to make and packed with flavor and nutrition. The butter provides such a nice rich flavor. Asparagus and artichokes are a great combination.