Asparagus Bundles with Saffron and Lemon Butter
Asparagus Bundles with Saffron and Lemon Butter
Ingredients
Main
- 150g butter, softened
- 1 tbsp fresh lemon juice
- 1/4 tsp saffron threads
- Salt & freshly ground black pepper
- 6 bunches (about 175g each) asparagus, woody ends trimmed
Instructions
- 1
Place the butter, lemon juice and saffron in the bowl of a food processor, season with salt and pepper, and process until well combined. Place a 20cm-square piece of foil on a clean work surface. Spoon the butter mixture along 1 edge of the foil. Roll up to form a log and enclose butter mixture. Twist the ends of the foil to seal and place in the fridge for 30 minutes to set.
30 min - 2
Divide the asparagus into 10 even portions. Use unwaxed white kitchen string to secure. Remove foil from butter and cut into 10 even slices.
- 3
Place asparagus in a bamboo steamer over a wok of simmering water (make sure the base of the steamer doesn't touch the water). Steam for 3-5 minutes or until bright green and tender crisp. Remove string from bundles. Top with a slice of butter and serve with turkey.
3 min
