White Asparagus Spears with Thyme Lemon Butter
White asparagus spears with thyme lemon butter is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg fresh white asparagus
- Salt
- sugar
- 0.5 bunch lemon thyme
- 1 Organic lemon
- 75 g butter
- Pepper
- 200 g smoked salmon (piece)
Instructions
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1.
Trim the woody ends of the asparagus and peel them thoroughly. Place the skins with the ends in a pot, cover with water, lightly salt, and bring to a boil. Simmer on low heat for about 10 minutes. Then strain through a sieve, catch the broth, discard the skins. Return the broth to the pot and add the asparagus with ½ tsp salt and 1 tsp sugar; if needed, add more water and cook the asparagus until just tender, about 10‑15 minutes.
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2.
Meanwhile wash the thyme, shake dry, and strip off the leaves. Wash the lemon hot, pat dry, grate its zest finely, and squeeze out the juice. Set aside some lemon zest and thyme leaves/ stems for garnish.
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3.
Melt the butter in a small pot, stir in thyme, lemon juice, and zest. Season the butter with salt, pepper, and sugar.
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4.
Remove the asparagus from the broth, let it drain well, and arrange on plates or small platters. Pour the warm lemon‑thyme butter over it. Garnish with thyme sprigs and serve with salmon.
