White Asparagus with Lemon Butter

Name: White Asparagus with Lemon Butter
Yield: 4-6 servings
Ingredients: 1 kg white asparagus; 1 organic lemon; Optional: a splash of orange juice for the cooking water; 250 g butter, melted and hot; 2–3 tbsp olive oil; Salt, pepper; Parsley; Small potatoes; Nutmeg

15min

einfach

30 min steeping time

Tender, fresh with lemon, and wonderfully buttery: This asparagus with lemon butter showcases the spring vegetable in its purest form. The organic lemon zest is grated directly into the dip bowl using a ceramic grater, mixed with hot butter, and poured over the al dente cooked asparagus – served with nutmeg potatoes. Simple, quick, and yet just like at your favorite bistro.

Ingredients

4-6 servings

1 kg white asparagus
1 organic lemon
Optional: a splash of orange juice for the cooking water
250 g butter, melted and hot
2–3 tbsp olive oil
Salt, pepper
Parsley
Small potatoes
Nutmeg

Application Tip #4

The paintbrush will be your best friend.

It doesn't just help you tirelessly with cleaning. With it, you can, for example, remove garlic residue-free from the grater surface and process it further immediately.

Preparation

Peel the asparagus, trim the ends, and boil in plenty of salted water with 1-2 slices of lemon (and optional dash of orange juice) for 8-12 minutes until al dente. Drain, let drip briefly.
Lightly moisten your dip bowl, add a small dash of olive oil to the grating surface. Grate lemon zest directly into the dip bowl. Pour hot, melted butter over it and stir with our silicone spatula. Season with salt & pepper, optionally fold in parsley.
Boil small potatoes until cooked, peel them, and season with butter and freshly grated nutmeg.
Arrange asparagus on plates, pour lemon butter over it. Serve with nutmeg potatoes.

Tip:The lemon butter is also perfect as a dip directly from the dip bowl – for dipping or re-seasoning.