COOKING TIME: 10mins

The first of the asparagus in spring fills me with such joy! It signals the start of not only lighter and longer days but lighter & brighter food too.

Asparagus, to me, is delicate in flavour and can easily be overwhelmed by stronger flavours. In this recipe I have kept the cooking time to a minimum to retain its natural crunchiness but adjust if you are cooking if your spears are on the larger side as mine was pencil thin.

 

WHAT YOU WILL NEED

a large pan with a lid

INGREDIENTS
  • 1 bunch asparagus, woody ends snapped off
  • 3 tablespoons butter
  • 2 tablespoons good olive oil
  • 2 tablespoons flaked almonds (toasted opt) or toasted hazelnuts
  • 2 tablespoons capers
  • fresh lemon juice (to taste)
  • flaked sea salt
METHOD
  1. In a large enough pan for the asparagus to lay flat, melt 1 tablespoon butter, 1 tablespoon olive oil and 1 tablespoon water, season with salt & pepper and add the asparagus, cook covered (with the lid) until the asparagus are cooked to perfection. Taste a spear to check – ideally without any rawness but with a good crunch. Remove the asparagus onto a warmed plate.
  2. Add the remaining butter and oil and heat until foamy (gentle heat here)
  3. Add the nuts and swirl in the butter until golden, about 3 minutes.
  4. Add the capers and cook until starting to crisp, around 2 minutes.
  5. Season with lemon juice (start with just a dash), salt and plenty of pepper, taste and adjust the seasoning. We want it to be quiet lemony.
  6. Pour over the warmed asparagus and enjoy!

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COOKING TIME: 10mins

The first of the asparagus in spring fills me with such joy! It signals the start of not only lighter and longer days but lighter & brighter food too.

Asparagus, to me, is delicate in flavour and can easily be overwhelmed by stronger flavours. In this recipe I have kept the cooking time to a minimum to retain its natural crunchiness but adjust if you are cooking if your spears are on the larger side as mine was pencil thin.

 

WHAT YOU WILL NEED

a large pan with a lid

INGREDIENTS

  • 1 bunch asparagus, woody ends snapped off
  • 3 tablespoons butter
  • 2 tablespoons good olive oil
  • 2 tablespoons flaked almonds (toasted opt) or toasted hazelnuts
  • 2 tablespoons capers
  • fresh lemon juice (to taste)
  • flaked sea salt

METHOD

  1. In a large enough pan for the asparagus to lay flat, melt 1 tablespoon butter, 1 tablespoon olive oil and 1 tablespoon water, season with salt & pepper and add the asparagus, cook covered (with the lid) until the asparagus are cooked to perfection. Taste a spear to check – ideally without any rawness but with a good crunch. Remove the asparagus onto a warmed plate.
  2. Add the remaining butter and oil and heat until foamy (gentle heat here)
  3. Add the nuts and swirl in the butter until golden, about 3 minutes.
  4. Add the capers and cook until starting to crisp, around 2 minutes.
  5. Season with lemon juice (start with just a dash), salt and plenty of pepper, taste and adjust the seasoning. We want it to be quiet lemony.
  6. Pour over the warmed asparagus and enjoy!

Print Friendly, PDF & Email