Asparagus butter

Time 25 minutes
Yields Makes about 2 cups
Asparagus butter
(Kirk McKoy / Los Angeles Times)

In a medium saucepot, combine the butter, asparagus, salt and thyme. Cook over low to medium heat until the asparagus is softened and cooked through, about 15 minutes. Remove and transfer all of the contents to a blender or food processor, and blend until smooth. Strain the mixture through a fine sieve and chill until needed.

Adapted from a recipe by chef Bruce Kalman of Union Restaurant in Pasadena.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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