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.

Ingredients

  • 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

Method

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
Ratings
Close
Favourites

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
Momma

Rate