Butter Griddled Asparagus with Lemon and Aioli Yum Butter Griddled Asparagus with Lemon and Aioli Print recipe Print with main photo Print text only Serves 2 Prep time 5 minutes Cook time 10 minutes Total time 15 minutes Dietary Gluten Free, Vegetarian Meal type Appetizer, Lunch, Side Dish, Snack, Starter Misc Gourmet, Serve Hot Occasion Casual Party, Formal Party Region British By author Karen S Burns-Booth Griddled fresh British asparagus is served with buttery lemon juices and a dollop of aïoli, as well as crusty bread for a sensational seasonal treat. Ingredients 2 bunches of asparagus (about 24 spears) 50g salted butter 1 lemon, half cut into wedges (other half squeezed) aïoli (about 2 tablespoons) Note Griddled fresh British asparagus is served with buttery lemon juices and a dollop of aïoli, as well as crusty bread for a sensational seasonal treat. Directions Step 1 Melt the butter in a large griddle pan that will take all the asparagus spears in one layer. Step 2 Place the asparagus spears in to the griddle pan and cook over a medium heat for about 5 to 8 minutes, until they are soft and with golden brown in places. Step 3 Add the squeezed lemon juice the pan and serve them on warmed plates immediately with the buttery lemon juices, lemon wedges and the aïoli. Step 4 Wonderful with crusty bread.