As I mentioned in my Gingerbread Buche de Noel post, I had a small dinner party recently. I made Carrot Ginger Stew over Quinoa, and served Pan-Fried Asparagus & Grape Tomatoes in Clarified Butter as a side. Low-fat, it was not; definitely tasty, though!
Why clarify butter? It makes the smoke point higher, i.e. you can cook with the butter at higher temperatures and not set off the smoke alarm. And since I wanted to get a little sear on the vegetables, a higher smoke point was a good thing.
Clarified butter is easy to make and sounds way posh! Want to make some yourself? Let’s!
- 1/3 c. butter
Melted butter in saucepan over low to medium heat. When melted, remove from heat and let sit until it separates. You should be able to lift off any foamy or white-ish looking solids from on top, and any other solids should sink to the bottom. You can carefully pour the remaining butter into a container. And you’ve made clarified butter!
Pan-Fried Asparagus & Grape Tomatoes in Clarified Butter
- 1 bunch asparagus
- 1/2 pint grape tomatos
- 1/4 c. clarified butter
Boil asparagus until bright green (don’t fully cook them). In a frying pan over high heat, heat clarified butter until hot. Drop in tomatoes and asparagus. Be careful — it’ll spatter! Sear the veggies on the outside. By the time the outside is seared, the inside will be fully cooked. Plate, and drizzle any remaining clarified butter on top. Enjoy your veggies!
What do you think? Does the benefit of eating veggies get cancelled out by the addition of the butter? Let me know in the comments!
Next Post: Salads I have known and loved, now with quinoa!