savory / FLAVOR CARD
Asparagus, White + Lemon
White Asparagus with Lemon Butter
Tender white spears coated in warm lemon butter and a little fresh chervil.
Estimated 30 minutes.
Supporting flavors
butter, chervil, salt, white pepper
Cooking notes
Peel the white asparagus from just below each tip to the base and trim away the woody ends. Simmer gently in salted water for about 10–18 minutes, depending on thickness, until a knife enters the base easily. Melt butter gently with lemon zest and a little cooking water, then add lemon juice to taste. Drain the spears well, coat with the lemon butter and finish with chervil and white pepper.
Sources & credit
Do Me a Flavor · Curated by Robert Batz
- Robert Batz: personal cooking notes