From: Chef/partner John Ledbetter, Lark Creek Steak, San Francisco. Yield: 2 servings. 1 bunch California Asparagus 1 Tbsp. olive oil 2 Tbsp. butter 3 Tbsp. macadamia nuts, toasted and roughly chopped Fill a 6 to 8-quart sauce pot with lightly salted water and bring to a boil. Trim asparagus about 2-2½" from the bottom and discard bottom pieces. With a vegetable peeler, lightly peel bottom inch of asparagus until it turns white. Boil asparagus for about 2 minutes, ...
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