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White asparagus with butter sauce – classic and simple spring dish
Side Dish

White asparagus with butter sauce – classic and simple spring dish

Boiled white asparagus served with a classic butter sauce – simple, soft and full of spring flavour. A dish that lets the ingredients speak for themselves, well suited as a side or light starter.

TraditionalSpringEverydayWeekendSide DishSnack
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Rate:
4.7 (74)
30 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Asparagus

    • 1.8 lb White asparagus

  • Butter sauce

    • 5.3 oz Butter
    • 0.5 stk Lemon
    • ½ tsp Salt
    • ¼ tsp Freshly ground pepper

  • To finish

    • 1 bundt Fresh parsley (for garnish)

Instructions

  1. 1

    Prepare the asparagus

    1. Peel from just below the tip downwards. Snap off the woody ends where they naturally give way.
    10 min
    KnifeCutting Board
  2. 2

    Boil the asparagus

    1. Boil in lightly salted water for 8–10 minutes, until tender but still with a slight bite. Lift them out with tongs and let them drain.
    10 min
    Medium heat
    Pot
  3. 3

    Make the butter sauce

    1. Melt the butter slowly in a small saucepan. Add a few drops of lemon juice and season with salt and pepper. The sauce should not boil.
    5 min
    Low heat
    PotMeasuring Spoon
  4. 4

    Arrange

    1. Place the asparagus on a serving dish or plates. Pour the butter sauce over or serve it on the side. Finish with parsley and a little extra lemon if you like.
    2 min

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Details

Nutrition

Calories

320kcal

Protein

4g

Fat

28g

Carbs

7g

Serving Size

250g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve while the asparagus is warm and the sauce is still soft.
  • • As a starter, keep it simple: butter sauce, lemon and a little green on top.
  • • As a side it works well with new potatoes and ham.

Drink Pairings

  • • Glass: Dry white wine
  • • Glass: Cold sparkling water with lemon

Side Pairings

  • • New potatoes
  • • Boiled ham

Dessert Pairings

  • • Rhubarb compote

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store asparagus and butter sauce separately in airtight containers in the fridge.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C
  • • Method: Asparagus and butter sauce are not suited to freezing.

Reheating

  • • Pot: Warm the asparagus briefly in lightly salted water until just warm. (Low heat)
  • • Pot: Warm the butter sauce gently while stirring. Do not let it boil. (Low heat)

Tips

Preparation

  • • Peel the asparagus thoroughly. That is what makes them soft to eat.
  • • Snap off the ends so you only use the tender part.

Cooking

  • • Boil in plenty of water and check after 8 minutes. They should be tender but not overcooked.
  • • Keep the butter on low heat. It should melt and come together, not bubble.

Serving

  • • A few drops of lemon just before serving lifts the whole dish.
  • • Parsley adds colour, but use it sparingly so the asparagus stays in focus.

Variations

Flavor

  • With browned butter
  • With lemon zest
  • With parmesan

Health

  • Lighter (oil and lemon instead of butter)
  • Vegan (plant fat and lemon)

Method

  • Boiled
  • Steamed

Toppings

  • Parsley
  • Chopped eggs
  • Toasted nuts

Author

M

Michael

Klassiske retter med ro, præcision og sans for detaljen – mad med balance.

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Comments

Author

M

Michael

Klassiske retter med ro, præcision og sans for detaljen – mad med balance.