29 Main Street
Lunch and dinner daily
Brunch on weekends
Let’s start with a simple French recipe that really lets the asparagus shine. I don’t use a lot of butter, but this kind of dish calls for a good one, and in a fairly generous quantity. This recipe is from Patricia Wells’s “At Home in Provence” cookbook.
Serves four to six.
3 Tbsp. unsalted butter
2 lbs. medium sized green asparagus, tough ends trimmed
Fine sea salt and freshly ground black pepper to taste