In this simple recipe, asparagus spears are simmered until tender, then served with a butter, lemon, parsley and sesame sauce. Serve alongside roasted meats, or serve as it is with some sliced prosciutto for an elegant starter.
- 500g asparagus spears
- 75g butter
- 3 tbsp. sesame seeds
- 2 tbsp. lemon juice
- 2 tbsp. finely chopped parsley
- Salt and pepper
Snap the woody ends off of the asparagus spears. Place the asparagus tips into a pot of salted water, bring to the boil, reduce to a simmer and cook for 5-7 minutes or until tender. Drain and dry on kitchen paper.
Meanwhile, melt the butter. Once foamy, add the sesame seeds and toast for 1 minute. Stir in the lemon juice, parsley and some salt and pepper to taste. To serve, drizzle the cooked asparagus with the buttery sauce.