1 bunch asparagus, trimmed
2 tablespoons unsalted butter
1 grapefruit cut into supremes; reserve the juice
1/4 cup chopped garlic
1/4 cup julienned shallots
Salt and pepper
In a cast-iron skillet over medium-high temperature, heat the butter and add the asparagus to the pan once the butter has melted. Immediately add garlic and shallots and allow them to rest on the pan without moving the asparagus. Season with salt and pepper. Move asparagus sparingly, allowing a buttery brown crust to form on them. Cook for 2-3 minutes and add the grapefruit segments and juice. Serve immediately.
Bryan Breland is the in-house for Coastal Cupboard in Mount Pleasant. A native of southern California, he has worked in the kitchens of the Sage Room in Hilton Head, Caviar & Bananas in Charleston and Huck's Lowcountry Table on the Isle of Palms. He also managed a Piggly Wiggly grocery store.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.