Asparagus with caper and shallot butter

AT A GLANCE

  • Serves 6 - 8 people

  • 24 asparagus spears (about 3 bunches)
  • 100 gm butter, diced
  • 2 golden shallots, finely chopped
  • 1 tbsp salted baby capers, rinsed and drained well
  • Juice of 1 lemon
  • To serve: finely grated parmesan
01   Cook asparagus in a large saucepan of boiling salted water until just tender (2-3 minutes). Drain, then transfer to a plate.
02   Cook butter in a frying pan over high heat until starting to turn nut-brown (1-2 minutes). Remove from heat, add shallots and capers, then lemon juice and spoon over asparagus. Serve scattered with parmesan to taste.

Topics:

ASPARAGUS, CAPERS, DRINK SUGGESTION, MODERN AUSTRALIAN, VEGETARIAN, SHALLOTS, SIDE DISH, LEMONS, SUMMER

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

ANSON SMART

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

BLANC DE BLANCS CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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