Delfina’s Asparagus with Meyer Lemon Brown Butter and Parmigiano-Reggiano
Craig Stoll, of the legendary Delfina Restaurant Group, shared one of his favorite ways to enjoy spring’s abundant asparagus.
Every spring you can count on one thing at Delfina – there will be asparagus. This recipe for asparagus with Meyer lemon browned butter and Parmigiano-Reggiano from Craig Stoll, chef and co-owner of Delfina, is bright, nuanced, nutty, and fresh; a true homage to the season.
1 bunch extra-large CA asparagus
Kosher salt to taste
A couple turns of the pepper mill1 ounce extra virgin olive oil
3 tablespoons unsalted butter
1 garlic clove, peeled
1 tablespoon Italian parsley, chopped
1 small Meyer lemon
Chunk of Parmigiano-Reggiano
Cut each stalk of asparagus just above the point at which is starts to get tough/woody, discard the bottoms. Lightly peel the bottom 1-1/2 inch of each stalk, removing the just the outer skin to expose the pale green interior.
Cut the garlic clove in half, then crush each half with the side of a chef’s knife. Sprinkle with a touch of salt and smear the garlic with the side of the blade to pulverize.
Cut the lemon in half lengthwise, from tip to stem. Set one half aside and reserve for another use. Cut the other half in half lengthwise again, then slice into thin, wedge-shaped slices.
Set asparagus on a sheet pan or plate, drizzle with olive oil and season with salt and pepper. Grill asparagus on a gas or charcoal grill until nicely browned and cooked to your desired doneness. You can also cook on a sheet pan under the broiler. Arrange cooked asparagus on a warm serving platter or on individual plates.
Melt butter on medium-high heat with the garlic, a good pinch of salt, and the lemon slices until butter is nut brown and bubbly. Turn off heat and stir in the parsley. Taste and adjust seasoning if necessary
Douse the asparagus with the butter, scattering the bits of lemon evenly about.
Use a vegetable peeler to shave ribbons of Parmigiano-Reggiano over the top of your masterpiece. Buon appetito!