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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.