Pan-Roasted Local Asparagus with Toasted Macadamia Nuts

Pan-Roasted Local Asparagus with Toasted Macadamia Nuts

From: Chef/partner John Ledbetter, Lark Creek Steak, San Francisco. Yield: 2 servings.

1 bunch California Asparagus

1 Tbsp. olive oil

2 Tbsp. butter

3 Tbsp. macadamia nuts, toasted and roughly chopped

Fill a 6 to 8-quart sauce pot with lightly salted water and bring to a boil. Trim asparagus about 2-2½"

Register to view the full article

Register to view this article

Already a member? .