Name: Brown-Buttered Asparagus with Hazelnuts and Pickled Kumquats
Total time: 20 min
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup (½ stick/55 g) unsalted butter; ¼ cup (35 g) raw hazelnuts, roughly chopped; ¼ cup (85 g) thinly sliced kumquats, seeds removed (optional); 2 tablespoons good-quality white wine vinegar or lime juice; Kosher salt; 1 bunch asparagus, woody ends snapped off and discarded; Flaky salt (optional); 2 tablespoons torn fresh mint

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

You might be asking yourself in what season do asparagus and kumquats meet? Well, in California, where everything is the way life should be (sorry, Maine), the tail end of citrus season coincides with the beginning of spring, and they are very happy to hang out together for a few weeks. I first made this dish when we spent a season in the Napa Valley and my produce-loving head exploded over the incredible fruits and vegetables the region has access to. In the Hudson Valley, where I live, (a