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Asparagus, almonds and burnt butter

Neil Perry
Neil Perry

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A simple asparagus side.
A simple asparagus side.William Meppem

One of the trimmings for my traditional roast turkey

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Ingredients

  • 500g green asparagus, trimmed

  • 60g butter

  • 40g roasted almonds, lightly crushed

  • ½ lemon, juiced

  • sea salt and freshly ground pepper

Method

  1. Bring a large pot of water to boil. Add enough salt so it tastes like sea water.

    Blanch asparagus for 7-8 minutes or until tender, then drain and set aside.

    Meanwhile, heat butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add asparagus, almonds and lemon juice to butter and toss well.

    Season with a pinch of salt and ground pepper and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/asparagus-almonds-and-burnt-butter-20181212-h1918n.html