Asparagus with Pickled Shallot & Tarragon Butter Recipe | Abel & Cole

Asparagus with Pickled Shallot & Tarragon Butter

Cooking time
Serves4-6 people
Vegetarians Gluten-free diets
Asparagus with Pickled Shallot & Tarragon Butter

Asparagus gets all dressed up with a mixture of tangy, crunchy pickled shallots and rich, ainseedy tarragon butter.


  • 2 small shallots
  • 1 tbsp red wine vinegar
  • Sea salt
  • A small handful of tarragon leaves
  • 60g softened butter
  • 600g asparagus
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Peel and finely chop the shallots. Place them in a small bowl and pour over 1 tbsp red wine vinegar. Add a pinch of salt and scrunch together with your hands for 1 min. Leave to pickle for 10 mins, then drain.
2. Finely chop the tarragon leaves. Mix the drained shallots with the butter and tarragon. This mixture will keep in a sealed container in the fridge for 2-3 days if you want to make it ahead. Take it out of the fridge 1 hr before you wnat to serve the asparagus.
3. Bring a large pan of water to the boil. Snap the woody ends off the asparagus – bend them and they’ll snap in the right place. Add the tender asparagus tips to the pan and simmer for 2-3 mins till just tender.
4. Drain the asparagus and arrange it on a serving platter or serving plates. Dot over the pickled shallot and tarragon butter to serve.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop