Asparagus with caper butter by Catherine Hill
A gloriously simple way to enjoy tender new season asparagus…
Prep time: 5 minutes
Cook time: 5 minutes
600g (1¼lb) asparagus
For the butter:
50g (2oz) unsalted butter, melted
1 tbsp capers, rinsed, drained and chopped
3 tbsp chopped fresh parsley
Zest and juice ½ lemon, plus wedges for serving
1. Steam the asparagus spears for 2-3 minutes until just tender. Drain and place on a warm platter.
2. Combine the caper butter ingredients and check the seasoning – you shouldn’t need to add any salt. Spoon the butter over the asparagus and serve.
*Expert tip! Instead of trimming the asparagus stalks with a knife, snap them off. They’ll break naturally just after the woody part of the stem.*