Blanched asparagus with butter and lemon

Blanched asparagus with butter and lemon

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

So simple and so delicious. The trick here is to use lots of water, so its temperature doesn’t drop too much when you add the asparagus. Olive oil is just as good with the spears as butter, if you prefer.

Ingredients

Quantity Ingredient
12 asparagus spears
knob butter
squeeze lemon

Method

  1. Bring a large pan of salted water to the boil. Chop off the bottom 2–3 cm or so of the woody ends of the asparagus spears and save them to add to a stock or a soup. When the water is at a rolling boil, drop in the asparagus. Leave for two to three minutes, then drain and return the stalks to the pan with the butter and lemon juice, a pinch of pepper and some salt if you think it needs it. Turn the stalks in the butter and lemon and serve immediately.

More blanched asparagus… and leftovers

  • With a soft-boiled egg, this dish makes a really fabulous and healthy breakfast.

Storage

  • Keep any leftover blanched asparagus in a sealed container in the fridge for up to three days. The asparagus is best returned to room temperature to serve, or reheat it gently in a sauté pan if you prefer.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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