VegetarianWest Midlands English cuisine Starters

Evesham Asparagus with Butter

Name: Evesham Asparagus with Butter
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: West Midlands English
Ingredients: 500 g fresh green asparagus; 80 g Unsalted butter; 0.5 tsp flaky sea salt; 0.25 tsp freshly cracked black pepper; 1 tsp Fresh lemon juice; 0.5 tsp lemon zest; 1 tbsp Fresh chives; 1 tbsp fresh flat-leaf parsley

Tender Vale of Evesham asparagus spears gently steamed to perfection and served with warm, rich melted butter, fresh herbs, and sea salt.

🇬🇧United Kingdom· West Midlands

Prep: 10 min
Cook: 6 min
Total: 16 min
Servings: 4
Difficulty: Easy
Calories: 180 kcal

Ingredients

0 of 8 gathered

Servings

500 g fresh green asparagus — ideally Vale of Evesham spears, woody ends trimmed
80 g Unsalted butter — high-quality British farmhouse butter
½ tsp flaky sea salt — to taste
¼ tsp freshly cracked black pepper — coarsely ground
1 tsp Fresh lemon juice — freshly squeezed
½ tsp lemon zest — finely grated
1 tbsp Fresh chives — finely snipped
1 tbsp fresh flat-leaf parsley — finely chopped

Equipment

•Wide saucepan with lid
•Steamer basket
•Small saucepan
•Serving platter
•Chef's knife

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 17 g
carbs: 4 g
fibre: 2 g
protein: 3 g
calories: 180 kcal

Instructions

1
Rinse the asparagus spears thoroughly under cold running water to remove any lingering grit.
2
Snap off the woody base of each asparagus spear where it naturally bends and breaks.
3
Add 2 cm of water to a wide saucepan and set a steamer basket inside.
4
Bring the water to a gentle boil over medium-high heat on the hob.
5
Arrange the trimmed asparagus spears in an even layer inside the steamer basket.
6
Cover the pan with a tight-fitting lid and steam for 3 to 5 minutes until tender-crisp.
7
Melt the unsalted butter gently in a small saucepan over low heat.
8
Stir the fresh lemon juice, lemon zest, and snipped chives into the warm melted butter.
9
Lift the steamed asparagus out carefully and arrange across a warmed serving platter.
10
Pour the warm herb butter evenly over the hot asparagus spears.
11
Season generously with flaky sea salt, cracked black pepper, and freshly chopped parsley before serving.

Chef's tips

Snap the spears by hand rather than cutting them with a knife; they naturally break exactly where the tender stem meets the fibrous woody base. Keep steaming time brief so the asparagus retains a bright emerald colour and a gentle bite. Serve immediately while the butter is warm and fluid.

Ingredient substitutions

unsalted butter → plant-based block butter for a vegan version
fresh chives → fresh tarragon for a mild aniseed note

Storage

Best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to two days.

Reheating

Warm very gently in a covered frying pan over low heat with a splash of water and extra butter for 2 minutes.

Common mistakes to avoid

•Over-steaming the spears until they turn drab olive-green and lose their crisp texture.
•Discarding too little of the woody stalk, leaving fibrous and chewy ends.
•Overheating the butter until it browns rather than keeping it gently melted and creamy.

Serving suggestions

Serve as an elegant spring starter alongside crusty sourdough bread for mopping up melted butter.Top with a soft-poached free-range egg and grated hard British cheese.Pair as a side dish with roast spring lamb or poached salmon.