Tender yet crisp eye-popping white asparagus coated in bright lemon acidity, velvet butteriness, and tangy briny capers. A veggie side dish that’s anything but boring!
- 1 bunch white asparagus, steamed
- 3 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 1/2 teaspoon all-purpose flour, substitute cornstarch for a gluten-free version
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 1 tablespoon vegetable stock
- 1/8 teaspoon salt
- 1 tablespoon capers, drained
- Prep the asparagus. Trim the bottom ends off the asparagus stalks. Using a vegetable peeler, peel about 1/2 way to 2/3 of each stalk. Steam until just cooked, about 5 to 8 minutes. Asparagus should still have a bit of crunch.
- Make the piccata sauce. In a large sauté pan, melt 2 tablespoons of butter over low heat. Add garlic and cook for 2 minutes. Whisk in flour, continuing to stir for 1 minute. Stir in white wine, lemon juice, stock, and salt. Cook for 3 to 4 minutes, stirring frequently, until the wine reduces and sauce thickens. Finish with remaining tablespoon of butter, melting and continually stirring until incorporated into the sauce.
- Add the asparagus to the pan and sauté to coat the asparagus evenly. Simmer on low for 1 to 2 minutes until asparagus is tender and easily pierced with a fork. Sprinkle with capers just before asparagus is done cooking with the sauce. Transfer to a plate for serving.
- Sauce should be thick enough to coat the back of a spoon, but still be runny.
- Category: side dish
- Method: sauté
- Cuisine: italian
Keywords: piccata style vegetables, white asparagus recipes, asparagus piccata, vegetarian piccata recipes