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Asparagus with caper and shallot butter

Australian Gourmet Traveller fast recipe for asparagus with caper and shallot butter.

By Emma Knowles & Lisa Featherby
  • 5 mins preparation
  • 5 mins cooking
  • Serves 6 - 8
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Asparagus with caper and shallot butter


  • 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


  • 1
    Cook asparagus in a large saucepan of boiling salted water until just tender (2-3 minutes). Drain, then transfer to a plate.
  • 2
    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.


Drink Suggestion: Blanc de blancs Champagne. Drink suggestion by Max Allen