Brown Butter Asparagus
with Orzo + Capers
Late Spring + early Summer are here which means bundles of asparagus at the entrance of every grocery store I enter. And I’m loving it.
I keep these asparagus crunchy on the inside and tender on the outside – keeping them bright green. The capers and chives gives the dish some salt and freshness. The orzo absorbs all the flavors.
That lemon, gives it a hint of tang, that all vegetables need. Plus they look great on the plate.
What’s your favorite way to enjoy asparagus?
Add some delicious grilled fish or chicken to this to make it really over the top. It’s a light, seasonally fresh meal.
Brown Butter makes all the difference.
A simple swirl of butter, letting it foam up and a few more stirs while you watch is turn brown.
Take off the heat and pour all over.
More Spring inspired recipes...
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Brown Butter and Caper Asparagus with Orzo
- 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
- 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
Get Recipe Ingredients
Instructions
- Heat up a large skillet or cast iron skillet over high heat. Coat the pan with the oil.
- 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.
- To add the lemon slices, move some of the asparagus around and over so that you can put the slices down on the pan.
- 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.
- Add in the butter to the pan. Swirl around and mix occasionally with a rubber spatula or wooden spoon.
- Place the chopped capers and chives into a small bowl or measuring cup with a spout.
- 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.
- Mix around to combine.
- 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
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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