Butter-poached asparagus, leeks & peas

Butter-poached asparagus, leeks & peas

  • 200g unsalted butter, cubed


    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 leeks, cleaned and sliced into thumb-sized rounds


    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 400g asparagus, cut into chunks


    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re…

  • 300g frozen peas
  • 1 tbsp lemon juice
  • ½ small pack mint, leaves picked


    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  1. Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
  2. To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

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