Rainbow Chard and White Asparagus with Panko Brown Butter
Several large leaves of chard (rainbow or swiss), roughly chopped
2-3 cloves of garlic, minced (depending on how offensive you choose to feel!)
1 bunch white asparagus, hard bottoms trimmed off and sliced into large chunks
about ½ cup panko bread crumbs
3 Tbsp butter
Saute the chard in olive oil on medium heat for several minutes until it starts to wilt. Add minced garlic and asparagus and cook until all the vegetables are cooked through but not soggy. Remove from the pan and add butter. Let the butter foam up and cook. It will turn slightly brown and begin to have a nutty smell. Add the panko crumbs and toss for a few minutes until they begin to brown as well. Pour over the vegetables and serve.
The only real trouble I had with this recipe was when I decided to serve it with panko encrusted salmon. I should have known better – it was just too much panko for one meal.
Both tasted excellent but overpowered one another when sharing the plate. Next time I might go with some grilled shrimp or roasted chicken.
As far as the chard goes, I am definitely a fan, especially of the homegrown variety. It’s a fun thing to grow – like basil, you cut a leaf off and it makes the plant grow even more. It looks so pretty out in the garden, soaking up the sunlight.