A refreshing and adventurous play on flavours, this asparagus dish is infused with lemongrass, lime, garlic, and chilli. Definitely not another run-of-the-mill asparagus recipe!
Serves: 4–6
INGREDIENTS
600 grams asparagus
1 fat stalk of lemongrass
100 grams butter
1 clove garlic, finely sliced
1 long red chilli, seeds removed, finely chopped
1 tablespoon lime juice
1 tablespoon shredded basil or mint
METHOD
Cut off the bulb end (white part) of the lemongrass (about 6 cm) and discard the tough leaves. Wash and finely chop the lemongrass bulb and place with the butter in a small saucepan. Melt the butter and cook gently for 3 minutes without browning. Set aside for at least 2 hours to infuse the flavours. If possible, leave overnight to get a good infusion of flavour. Refrigerate until ready to use.
Snap the tough ends off the asparagus and discard. Cook the spears in boiling, well salted water (about 2.5 cm deep in a shallow pan) until al dente. Drain well.
To serve: Reheat the butter and strain into a bowl. Discard the lemongrass. Stir in the garlic, chilli and lime juice. Season. Toss the asparagus with the butter and pile up on a serving platter. Scatter with basil or mint.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.