Simple and delicious. Use local fat stalks of asparagus.
Ingredients
- 18 large asparagus spears
- 4 tablespoons unsalted butter
- 3cm strip of lemon rind (no pith)
- ½ teaspoon ground coriander
- 1 or 2 tablespoons fresh lemon juice
- salt and pepper
Method
Put a wide saucepan filled with water on to boil. Break off the tough ends of the asparagus and wash well. Add the trimmed asparagus to the rapidly boiling water and blanch for 5 minutes. Drain.
While the asparagus is boiling, melt the butter in a pan wide enough to the fit the length of the spears. Add the lemon rind and cook gently on a low heat so that the oil in the lemon rind flavours the butter. Remove the rind and cook the butter until it turns golden brown.
Add the asparagus, coriander, salt and pepper. Continue cooking gently for 5 minutes. Add the lemon juice and serve immediately.
Note: If the spears are thin, reduce both the blanching time and the cooking time. This is also delicious topped with a soft poached egg and buttered breadcrumbs.
Judith Sweet
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