Charred Asparagus & Calabrian Compound Butter with Golden Raisins

Charred Asparagus & Calabrian Compound Butter

with Golden Raisins

25 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. For delightful complement to any main course, we're sautéing our favorite spring vegetable––asparagus––then finishing it off with a deliciously spicy compound butter, nutty romano cheese, and verdant parsley.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Charred Asparagus & Calabrian Compound Butter with Golden Raisins
Title
  • ¾ lb Asparagus
  • 1 clove Garlic
  • 1 bunch Parsley
  • 1½ tsps Calabrian Chile Paste
  • 2 oz Butter
  • ¼ cup Grated Romano Cheese
  • 1½ Tbsps Golden Raisins
  • 1 tsp Preserved Lemon Purée
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the parsley leaves and stems. In a bowl, combine the softened butter, garlic paste, half the chopped parsley, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash until thoroughly combined.  

2 Cook the asparagus & serve your dish

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until charred and softened. Turn off the heat. Stir in the lemon purée until coated. Serve the cooked asparagus topped with the compound butter, raisins, cheese, and remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the parsley leaves and stems. In a bowl, combine the softened butter, garlic paste, half the chopped parsley, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash until thoroughly combined.  

2 Cook the asparagus & serve your dish

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until charred and softened. Turn off the heat. Stir in the lemon purée until coated. Serve the cooked asparagus topped with the compound butter, raisins, cheese, and remaining parsley. Enjoy!

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