Raw & cooked asparagus with lemon & parmesan butter

Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon

  • Prep:15 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 144
  • fat 12g
  • saturates 8g
  • carbs 2g
  • sugars 2g
  • fibre 2g
  • protein 5g
  • salt 0.3g


  • 600g medium-length asparagus
  • 75g butter
  • ½ lemon, zested and juiced
  • 30g parmesan or vegetarian alternative, grated


  1. Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.

  2. Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm. 

  3. Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.

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