Asparagus Étuvée

Prep time:

Cook time:

Serves: 3-4


Étuvée, a quick braising technique used to create creamy tender vegetables.

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Asparagus Étuvée

  • Serves: 3-4


  • 1 bunch Asparagus
  • 2 tbs Olive Oil
  • 0.25 cup Water
  • 0.5 tsp Salt and Pepper
  • 1 tsp Lemon, zested
  • to top Parmesan shavings


  • 1)

    Larger asparagus can have tough ends, so trim or snap off where it naturally breaks. Peel the lower half of stalks.

  • 2)

    Cut asparagus ends off and then cut in half longways.

  • 3)

    Place in pan on stove with olive oil and bring to medium heat for a few minutes. Add water to cover bottom of asparagus. Sprinkle with salt and pepper.

  • 4)

    Cook 2 – 5 minutes, until asparagus is tender and what remains is a small amount of colorful and flavorful glaze.

  • 5)

    Place asparagus on a plate, and pour on the remaining glaze. Top with zested lemon, and parmesan shavings.

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