Raw & cooked asparagus with lemon & parmesan butter
By Tom Kerridge
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
Ingredients
- 600g medium-length asparagus
- 75g butter
- ½ lemon, zested and juiced
- 30g parmesan or vegetarian alternative, grated
Method
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.
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.
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.