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Asparagus with Wild Garlic Butter
Seasonal spring apsaragus is delicious lightly cooked and served with butter. We've added an extra flavour twist – foraged wild garlic. It's a mouthwatering combination of flavours that's only available for a few months of the year. Enjoy it while you can.
Ingredients
- 30g wild garlic
- 200g butter, room temperature
- 600g asparagus
Prep: 10 mins | Cook: 3-5 mins
Method
1. Rinse the wild garlic then pat dry with kitchen paper. Roughly chop it.
2. Scoop the butter into a food processor. Add the wild garlic. Crack in some black pepper. Blitz until combined. No food processor? Finely chop the wild garlic, then beat it with the butter in a mixing bowl. Set aside.
3. Bring a large pan of salted water to the boil. Bend the asparagus spears to snap off the woody ends. Add the asparagus to the pan. Simmer for 3-5 mins till just tender.
4. Drain the asparagus and return to the pan. Add 2 tbsp of the butter and toss together till the asparagus is well coated. Transfer to a warm serving plate and serve.
5. Get ahead
You can make the butter, then spoon it onto a sheet of baking paper and roll it up to make a cylinder. Wrap tightly to seal and store in the fridge. It will keep for up to 1 month, or can be frozen for up to 3 months. It's delicious tossed with cooked potatoes, stirred through cooked rice or pasta or served on top of grilled steaks, chicken or fish.
You can make the butter, then spoon it onto a sheet of baking paper and roll it up to make a cylinder. Wrap tightly to seal and store in the fridge. It will keep for up to 1 month, or can be frozen for up to 3 months. It's delicious tossed with cooked potatoes, stirred through cooked rice or pasta or served on top of grilled steaks, chicken or fish.
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