Butter Griddled Asparagus with Lemon and Aioli
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| 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. |
