LEMON CHARDONNAY BUTTER SAUCE RECIPES
MISO BUTTER RECIPE - NYT COOKING
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Provided by Mark Bittman
Total Time 10 minutes
Yield 4 to 8 servings.
Number Of Ingredients 3
Steps:
- Cream the butter and miso together with a fork, adding black pepper if you like.
- Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Nutrition Facts : @context http//schema.org, Calories 79, UnsaturatedFatContent 3 grams, CarbohydrateContent 2 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 212 milligrams, SugarContent 0 grams, TransFatContent 0 grams
PAN-ROASTED ASPARAGUS SOUP RECIPE - NYT COOKING
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 19 grams, CarbohydrateContent 8 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 7 grams, SodiumContent 741 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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