Butter Braised Hostas
Hosta shoots are edible, and they're available for just a short time in the early spring. So, grab your kitchen shears and head out to the garden for the ultimate spring treat! (Yes, they taste exactly like asparagus!)
Servings 4
Ingredients
- 12 to 16 young hosta stems or tightly furled shoots rinsed and dried well
- 3 tablespoons salted butter
- 2 tablespoons water or chicken or vegetable stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Trim away any tough ends and pat the hosta stems dry. If the shoots are thick, split them lengthwise so they cook evenly.
- Melt the butter in a skillet over medium heat.
- Add the hosta stems in a single layer and turn them gently in the butter. Pour in the water or stock, season with salt and pepper, then cover the skillet.
- Braise for 2 to 4 minutes, depending on thickness, until the stems are tender-crisp and bright green. Remove the lid and let any remaining water evaporate, so that you’re left with a gorgeous butter sauce.
- Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days.