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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!