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Asparagus in foaming butter | Jacques Pépin Cooking At Home | KQED
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Asparagus in foaming butter | Jacques Pépin Cooking At Home | KQED



Jacques Pépin gives us the lowdown on how to select and peel a perfect asparagus spear in preparation for this asparagus in foaming butter recipe. This elegant side dish is easy and quick to make and delicious to eat. Happy Cooking!

What you’ll need:
Asparagus (thick), salt, pepper, butter, olive oil, chives (optional)

Jacques Pépin Cooking At Home
Episode 111: Asparagus in foaming butter, 2020
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About Jacques Pépin Cooking At Home:

Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/

33 Comments

  1. bustaplz

    I’ve never seen this technique are there any other uses for the boiling water and butter thing??

  2. Lyle DeColyse

    I would give the thicker pieces a 2 minute head start so they end at the same time as the spears. I'd also use less water but overall such a superior technique of peeling of the thicker skin towards the bottoms and breaking.. Great to see this!

  5. centaur6ify

    I've tried this technique with frozen beans and carrots. I can't prepare them any other way now.

  7. Jan Bettens

    Yum I love asparagus. They are totally different to eat raw but nice. This recipe would be lovely over grilled salmon with a little lemon to freshen. I now know what I am cooking for dinner tonight. I was searching for your butter making utube to make Anchovy butter and freeze it as to open a jar and only use 2 is a waste to me. Rib eye steak with anchovy butter sound lovely. Love you in the kitchen at home and thank you so much for making every recipe so easy and casual and teaching us trick and tips like the peeling of the asparagus ends. Waving from Australia.

  9. Tobias

    Just came here from, "whats eating Dan, Asparagus" and Jaques hits all the points he mentioned. Genius Chef <3

  11. Lynn Adames

    I watched at least 15 videos about cooking asparagus today and yours is always the channel that I should just go to in the first place! So simple and delicious!!!

  12. ask123

    I absolutely adore Jacques, but I don't think he achieved what he was going for with the foaming butter sauce. It didn't look right…

  17. foppo

    Thanks master chef.I did what you said boling plus olive oil and butter,My missus loved the asparagus.

  19. nomans land

    KQED, the best of San Francisco. Brings back memories. Watching Jaques Pépin on telly. 86 years old, woohoo. All the best to you out there in California. Times are a 'changing.

  20. Bridget Crossman

    We have been using Jacque's asparagus with beurre noisette recipe for about 30 years and it is really simple as well. Just let the butter go to a nut brown (not burnt) with the asparagus and then add loads of fresh nutmeg and a squeeze of lemon at the end.

  31. Glamdolly

    Peeling the woody end is genius – I love asparagus but it's seasonal and expensive. It hurts my heart to break off and throw away so much of it! Peeling the thick end is a great way to make it tender, thereby saving more of it.

    Jacques – you did it again, another priceless (asparagus) tip to treasure! Love & respect from England. XXX

  32. Glamdolly

    2:40 Jacques plunges bare hand into boiling water – Extracts boiling hot asparagus spear – Inserts direct into mouth – Somehow eats & speaks, despite 100 degree vegetable welded to roof of mouth – Gasps like a just-landed salmon – Swallows -Seasons with black pepper…. Adds butter. Jacques is the MAN!

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