|Doesn't this asparagus look beautiful with my blog background?|
That beautiful pasta pot that you see simmering on the stove (another gift from my hubby) came in real handy this week, as it also has a steamer insert. I popped the tough ends off the asparagus, brought some water to a boil, steamed the asparagus using the insert until it was just tender, then set it aside. Next I dropped some frozen ravioli (I like a good mushroom ravioli, and always keep some in the freezer) into that same boiling water to cook for a very few minutes. Meanwhile, I was making my brown butter sauce on another burner.
GIADA'S BROWN BUTTER SAUCE
(makes 1/2 cup; serves 4 with a pound of pasta as a first course)
1/2 c. (1 stick) unsalted butter
6 fresh sage leaves (torn into pieces) or 1/4 c. fresh basil leaves
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
Pinch of freshly grated nutmeg
1/3 c. grated Parmesan cheese
In a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the Parmesan cheese and serve.
P.S. A quarter of this recipe is enough for the two of us, if I'm just tossing a little bit of pasta in it. Half the recipe was plenty for both the asparagus and the ravioli, for two people.