White Asparagus with Butter, Lemon and Bottarga
Rated 5.0 stars by 1 users
Author:
Drogo
Servings
3-4
Prep Time
1 minute
Cook Time
8 minutes
White asparagus is such a delicacy, with fat, large spears and a delicate flavour. It is deprived of natural light while growing, which results in a milky colour. It’s lovely steamed or boiled until just tender, then dressed lightly or used in a warm salad with soft boiled eggs. Here we have served it with a sauce of melted butter, lemon juice and bottarga.
Ingredients
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500g white asparagus
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100g butter
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1 lemon
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Grated bottarga
Directions
Step 1, Prepare the white asparagus by removing around ½ inch from the woody end of each spear, then peeling almost to the tip using a vegetable peeler.
Step 2, Cook the asparagus for around 8 minutes in boiling salted water, or until just tender.
Step 3, Melt the butter and serve poured over the asparagus with a wedge of lemon. Grate over as much bottarga as you like.
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