Serve asparagus with any meal you choose; it goes well with all and makes your meals feel elegant and sophisticated. Try tying bunches of three spears with scallions (green parts) that have been blanched in boiling salted water for 10 seconds, or with julienne strips of roasted red pepper.
For this recipe you will need 1 tablespoons of Savory Coffee Syrup, you can find the recipe here: http://pachicom2.useitweb.com/en/recipes-2/2712-savory-coffee-syrup
If the asparagus are more than 1/4-inch thick, cut an inch off the tough ends and peel another inch all around the remaining stem. If they are very thin, just cut off the ends.
In a wide sauté pan, place the asparagus with the coffee and plus water to almost cover. Add the butter, shallot, parsley, sugar, salt, and pepper.
Bring to a simmer and cook until the asparagus feel a little firmer than fork tender when pricked with a wooden skewer. Remove from the pan and set aside on a rack.
Keep the pan over the heat and boil until almost all the liquid has evaporated. When the pan is almost dry and starts to sizzle, add the coffee syrup and return the asparagus to the pan; this will flavor and reheat them. Serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food