Asparagus with parsley butter

  • Vegetarian


25g pack fresh curly-leaf parsley
50g softened butter, at room temperature
Freshly grated nutmeg
450g bunch asparagus


1.Bring a wide, deep frying or sauté pan of water to the boil. Meanwhile, finely chop the parsley then beat it into the softened butter with a little salt and pepper plus nutmeg to taste — up to ½ tsp. Set to one side but do not refrigerate.

2.Add the asparagus to the pan, reduce the heat and poach or simmer slowly for about 6 minutes or until tender when pierced with the tip of a sharp knife.

3.Drain the asparagus and serve with blobs of the parsley butter melting over it. Use the woody ends of the spears that you didn’t snap off to hold the asparagus as you eat it.

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,035kj/250kcals
Fat 22.4g
Saturated Fat 13.4g
Carbohydrate 5g
Sugars 4.7g
Salt 0.4g

4.5g fibre 7.1g protein

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5 stars

Average user rating Based on 3 ratings

This recipe was first published in Wed May 28 14:52:43 BST 2014.