Butter-Braised Green Onions
As much as I love fresh asparagus, they are only in their full prolific
glory for a short time in the spring. Green onions on the other hand
are almost always in the market. Prepared this way, they make a
wonderfully delicious alternative to asparagus, and they are generally
less expensive. Serve with any grilled whole fish, such as red snapper
or striped bass.
Makes 6 servings
3 tablespoons butter
6 bunches (36 to 48) green onions (scallions), outer layer peeled off,
tops cut to leave the onions about 6 inches long
1/4 cup well-flavored chicken stock, or
Salt and freshly ground black pepper to taste
Chopped fresh cilantro
Melt the butter in a large heavy covered
skillet over medium heat. Add the green onions and toss to coat with
Add the stock. Cover and simmer over low
heat until very tender when pierced with a fork, 15 to 20 minutes.
Season well with salt and pepper.
Serve this simple cooking recipes hot or
at room temperature, spooning any sauce over them, garnished with the