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Asparagus with caper and shallot butter

You'll need

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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Blanc de blancs Champagne.

Featured in

Feb 2015

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