Method

• Heat a nonstick or a cast iron pan to hot
• Add 1 tablespoon of ghee Snap off the tough ends of the asparagus then add to the pan, shuffle around to coat in ghee
• Cover the pan and let cook for three minutes, then turn
• Remove from the heat, salt and serve
• Ghee Ghee is my newfound love
• It is essentially butter with the milk solids browned and then removed
• It has an amazing nutty flavour, can tolerate a very high heat without burning, and will store in the cupboard (not the refrigerator) for up to a year! Gold! I make mine by putting 6 pounds of butter (6lbs!) in the crockpot on low for 6 hours
• There are heaps of websites with quicker but more attention intensive methods of making it
• Once the milk solids are slightly tan coloured, strain through a fine mesh into sterile jars