I had all this lovely browned butter which I’d made a few days ago so I thought I’d use it to saute up some asparagus. That turned out to be a good decision 🙂
There’s not really a need for a recipe, basically you want to bring some browned butter to a sizzle in a heavy-bottomed pan, add a little extra-virgin olive oil (just a little to keep the butter from burning), then add your trimmed asparagus so that there’s no more than a single layer on the bottom of the pan. Saute for about 5 to 10 minutes, depending on the thickness of your asparagus. When it’s just barely tender, although it may have some browned spots on it which is fine, remove from the heat. Serve immediately, which I recommend but any leftovers can be stored in the fridge and used in an omelette or frittata anytime within the next few days.
I served mine topped with a sunny-side-up egg which you can do or maybe you’ll want to add some bacon, ham, or steak on the side.