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White Asparagus with Butter, Lemon and Bottarga
White Asparagus with Butter, Lemon and Bottarga
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Feeds 3 - 4 people 
Prep time 1m
Cook time 8m
Description
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.
- 500g white asparagus
- 100g butter
- 1 lemon
- Grated bottarga
- 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.
- Cook the asparagus for around 8 minutes in boiling salted water, or until just tender.
- 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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