Buy it and cook it… British asparagus with crunchy salted butter! It’s May and the shelves are now loaded with our home grown green and the sweeter purple asparagus spears. Don’t miss out on this must have seasonal foodie treat. You won’t find easier, tastier starter to cook in May. Enjoy.
8 fine asparagus spears per starter portions:
Steamer or large saucepan
Sharp chopping knife
125g Fine asparagus (or the chunky asparagus tips)
125g Butter with sea salt crystals or salted butter plus a pack of crunchy sea salt crystals
To eliminate and the chewy ends, simply snap the bottoms off the bottom of the asparagus stalks and trim level with a sharp knife.
Boil the kettle with freshly drawn water.
Add water to the steamer, or the saucepan, and bring to the boil. Add the prepared asparagus and cook until tender. The cooking time will vary, but will normally take between 3-5 minutes depending on the thickness of the spears. Check from three minutes as not to overcook.
Remove when cooked and arrange the spears on the serving plates.
Now while the asparagus is piping hot, rub a knob of butter along the spears and add three or four crunchy sea salt crystals per spear.
Serve while straight away while hot.
If your supermarket has Butter with sea salt crystals it saves the need to add or buy the sea salt!
ASDA Extra Special Brittany Butter with Sea Salt Crystals
Sainsbury’s Taste the Difference Sea Salt Churned Normandy Butter
Want creamy salted butter? If the style and price fits – put a pack in the trolley.
Lurpak Butter with Sea Salt
Lurpak is the leading sour-cream butter on the shelves. Want sour cream butter with sea salt? It the style, size and price fits – put a pack in the trolley.