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Close up of Brown Butter Capers and Asparagus with lemon and blue napkin

Brown Butter and Caper Asparagus with Orzo


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  • Author: White Sparrow
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

Spring on a plate. The salted capers, crunchy asparagus and tender orzo soak up all the wonderful brown butter.


Ingredients

Scale
  • 1 teaspoon coconut oil or olive oil
  • 1 large bunch of asparagus, cleaned and trimmed
  • 1/3 cup water
  • 1 lemon, sliced thinly
  • 4 tablespoons butter
  • 2 tablespoons capers, drained and roughly chopped
  • 2 tablespoons chives, chopped
  • salt and pepper, to taste
  • 3 cups orzo, cooked according to package instructions

Instructions

  1. Heat up a large skillet or cast iron skillet over high heat. Coat the pan with the oil.
  2. Add in the asparagus in a single layer and add in the 1/3 cup water to the pan. Let cook for 3 minutes or until the water evaporates. Flip them over and turn the heat to medium.
  3. To add the lemon slices, move some of the asparagus around and over so that you can put the slices down on the pan.
  4. Let the asparagus cook until they are tender but not over cooked (about 3 more minutes). They should be bright green. Remove from them along with the lemons from the pan.
  5. Add in the butter to the pan. Swirl around and mix occasionally with a rubber spatula or wooden spoon.
  6. Place the chopped capers and chives into a small bowl or measuring cup with a spout.
  7. Continue to occasionally stir the butter. It will become foaming and them gradually turn brown with specks of dark brown (takes about 3-4 minutes). Remove from the heat and pour into the bowl with caper and chives.
  8. Mix around to combine.
  9. To assemble. Place the prepared orzo and asparagus on a plate, pour or spoon the brown butter and capers over the top. Sprinkle with salt and pepper.
  • Prep Time: 5
  • Cook Time: 10
  • Category: vegetarian
  • Method: stove-top
  • Cuisine: vegetarian