Ingredients
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2
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1/2
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2
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12 - 16
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-
-
-
-
-
-
-
-
-
Directions
Asparagus With Lemon and Parmesan Butter,These flavours go so well together!,Such a simple and quick recipe to throw together, I will make it again but next time I will also add some lemon juice over the spears at the end before serving. It lacked a little bit of flavour.,The combination of the zing from the lemon & earthiness of the parmesan added a nice burst of flavor to the asparagus. Served with baked cod and a green salad for an easy summer meal. Made in memory of Annalies.
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Steps
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1
Done
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Mix Together the Butter, Lemon Zest and Grated Parmesan and Season With Garlic Salt. |
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2
Done
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Put to One Side. |
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3
Done
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Snap the Asparagus 2-4 Cm/-1in from the Base of the Stalks, the Spears Should Naturally Find Their Own Breaking Point. |
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4
Done
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If the Asparagus Is Particularly Thick, Trim Away Any Tough-Looking Pointy Ears on the Stalk, as These Can Have a Bitter Taste. |
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5
Done
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Place the Asparagus in a Wide Saucepan or Large, Deep Frying Pan of Rapidly Boiling Salted Water, Cook For 2-5 Minutes Depending on Their Thickness Until Just Tender. Remove from the Water With a Slotted Spoon and Shake Off Any Excess Water. |
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6
Done
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Place on a Warm Plate and Sit the Flavoured Butter on Top. Turn the Asparagus So the Butter Is Melting and Oozing Over Every Spear, Then Sprinkle Over Some Sea Salt. |
