Roasting asparagus, instead of boiling or steaming, produces a starter or vegetable dish with a good intense flavour. Here it is served with a butter that has a zesty kick. It would make a wonderful light Spring lunch dish or a superb accompaniment for a simple poached or baked salmon.
Serves 4
Ingredients
- 100g butter
- 1 red chilli, deseeded and finely chopped
- 2 tbsp chopped fresh coriander
- ½ tsp cumin seeds, roughly ground
- juice of ½ lime
- salt and freshly ground black pepper
- 2 bundles British asparagus
- olive oil
- 1 lime, cut into wedges
Method
- Preheat the oven to 200°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
- Bring the butter to room temperature then mix in the chilli, coriander, cumin, lime juice and salt and pepper to taste. Place on a sheet of cling film, roll into a sausage shape then chill until firm.
- Trim the ends of the asparagus and place on a roasting tray. Drizzle with olive oil and season to taste with salt and freshly ground black pepper. Roast in the oven for 6-8 minutes until just tender but still with a little bite.
- Transfer to 4 warmed serving plates. Top each with a slice of the prepared butter and a wedge of lime. Serve at once.
Get Ahead!
The butter can be made up to 5 days ahead and stored in the refrigerator, ready for slicing when required. It is also delicious to serve with simply cooked fish fillets and chicken breasts.
