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 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
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Method

1. Peel and finely chop the shallots. Place them in a small bowl and pour over the tbsp red wine vinegar. Add a pinch of salt and scrunch toigether 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. The butter 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, arrange on a serving platter or serving plates. Dot with the pickled shallot & tarragon butter to serve.
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