Asparagus with tabasco butter

Asparagus with tabasco butter

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

I make a lot of flavoured butters – they are a really good way to enhance simply grilled meat, fish and vegetables. The possible flavourings are endless, from the famous café de Paris butter that has just about everything in it, to this very simple butter. We most often serve it with cracked crab claws, but in spring we sometimes use it for this simple starter.

Ingredients

Quantity Ingredient
32 green asparagus spears
sea salt
freshly ground black pepper

Tabasco butter

Quantity Ingredient
200g unsalted butter, at room temperature
1 heaped tablespoon dijon mustard
25 drops tabasco
1/2 lemon, juiced

Method

  1. First make the flavoured butter. Place the butter in a blender along with the mustard, Tabasco, lemon juice and a good pinch of salt. Whiz until all the ingredients are well combined. Remove from the blender and spoon the butter into a small bowl. Cover and place in the fridge. Return to room temperature when ready to use. (This butter can be made a day or so in advance.)
  2. To cook the asparagus, bring a large pot of well-salted water to the boil. Snap the woody ends off the asparagus, and peel the bottom 5cm or so of the stalks, using a swivel vegetable peeler. When the water is boiling vigorously, drop in the asparagus and cook for 11/2 minutes or until it is just tender to the bite.
  3. Drain the asparagus in a colander and place in a warm bowl. Add half the flavoured butter and toss through the asparagus, then season with a little pepper.
  4. Divide among warm plates and dot each pile of asparagus with a knob of the remaining butter. Serve while still piping hot.
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