Asparagus With Walnuts, Parmesan and Brown Butter Recipe (2024)

Very flavorful dish. One issue I had is 1 oz. of parmesan is more than needed. Moreover, when I whisked in the parmesan at the end, it got all gummy. I think better to sprinke the parmesan on the asparagus then add the butter sauce.

4 min is too long to cook the butter. Needs a very low heat pan and slightly cooled before adding the cheese. Mine was too hot and the cheese/butter/nuts turned into the consistency of toffee. Still good, but not exactly sauce-like. KOK

I sautéed the asparagus and walnuts in olive oil for 3-5 min until browned and tender, then added the garlic and thyme and continued cooking for about a minute. Off heat I finished with some EVOO and sprinkled on the cheese. I liked the flavors, but next time I'll use less cheese, as others have noted.

Started with 1 lb medium (slightly bigger than pencil) spears, snapped off ends, ended up about 3/4 lb. Roasted asparagus rather than steaming, with just a drizzle of olive oil plus sprinkle salt. Should have cut back on the butter to 2 T, ended up too much. Good flavor, but also think I'd have preferred the walnuts more finely chopped or even coarsely ground, it was hard to capture the chunky nuts on a fork along with a spear of asparagus.

I added the Parmesan cheese after I poured the sauce on the asparagus and then put a little bit of the brown butter on it after that. I think it works much better that way because the Parmesan doesn’t get all melted in with the other ingredients. Everyone love the recipe!

Melissa should know better!Only dust the finished dish with the cheese- it simply does not dissolve by ‘wisking! You’ll only get a gummy mess mostly stuck to the whisk!!

Should have read the notesStuck to the timesThe walnuts burned and the cheese congealed into lumps of toffeeVery unappetizing

I understand why others had difficulty cooking the cheese with the rest of the sauce, but I think the problem isn't because the cheese was put in the sauce at the end, but how it's done. I found that by just sprinkling the cheese over the butter mixture (off the heat, of course), the cheese crisped up in a delightful way. So don't "whisk" as was directed, just sprinkle! It really is a delight when done that way.

Can you recommend a good steamer for the asparagus?

I put the walnuts in a plastic storage bag and used my trusty "food grade" hammer (retrieved from my tool box in the garage). So much easier than a mortar and pestle. As others did, poured my butter mixture over the spears first, then added finely microplaned parmesan on top. Perfect accompaniment to a rare (YMMV), prime NY porterhouse.

AMAZING dish. Cooked as directed and it’s perfect. The parm of course makes it hard to work with - as the walnuts cool they become like a candied walnut but savory - INCREDIBLE. it’s worth the few moments when the texture is a bit funky but it’s totally worth it. I will make this over and over. Be very careful with salt - check the salt level of your parm first - very easy to oversalt this dish.

I agree that the park became like toffee with the nuts. Better letting it cool slightly or just tossing it on top. I used this as a sauce for roasted mushroom ravioli. Great combination.

So good, did not change anything.

Delicious, easyTake 1lb asparagus, cut off ends, then cut into smaller piecesSteamed 5 mins then doused in cold waterTossed in sauce, which was made as directed, except:- Added a splash of lemon juice once asparagus was added- Sprinkle cheese over top afterwards, do not incorporate into sauce- Used 1 1/2T butterCould try using dried thyme, if using fresh, use 2x - 3x

Good flavor but a little clumpy.

Used Smart Balance or olive oil instead of butter for a healthier option. It was great.

This recipe turned out delicious. I did it exactly as the recipe said and it turned out perfect. Everyone loved it.

I added the Parmesan cheese after I poured the sauce on the asparagus and then put a little bit of the brown butter on it after that. I think it works much better that way because the Parmesan doesn’t get all melted in with the other ingredients. Everyone love the recipe!

I made a simplified version of this dish, and it was a success. Only brown butter and almonds (chopped in a food processor). Butter had sea salt crystals, and I used both green and white asparagus. Served it to friends in Paris, and they all ate every bite !

Melissa should know better!Only dust the finished dish with the cheese- it simply does not dissolve by ‘wisking! You’ll only get a gummy mess mostly stuck to the whisk!!

Delicious. I use 2 bunches of asparagus for 6 servings and
increased the remaining ingredients to my liking. I used
regular thyme & added 1 tsp of lemon juice. I added the grated
cheese on top just before serving.