For company
Blanched asparagus with lemon and butter
Bright green spears, barely cooked, rolled in melted butter with lemon zest and flaked salt. The perfect partner to baked fish.
Blanch, shock, butter. That is the whole trick — and it is what keeps them emerald instead of army green.
Method
- 01
Bring a wide pan of well-salted water to a rolling boil and prepare a bowl of iced water.
- 02
Drop in the asparagus and blanch for 2–3 minutes depending on thickness, until just tender with a little snap.
- 03
Lift straight into the iced water to stop the cooking and lock in the colour. Drain and pat dry.
- 04
Melt the butter in the pan with the lemon zest, then return the asparagus and roll it through for 30 seconds until glossy and warm.
- 05
Arrange on a platter, squeeze over the lemon juice, finish with flaked salt and pepper and serve with extra wedges.
Keep cooking
