Sunday lunch recipe for 8 people, takes only 4 mins; recipe has butter, leek, asparagus, frozen pea, lemon juice and mint.
Butter-poached asparagus, leeks & peas
Course: Sunday lunch
Servings
8
servings
Prep time
5 mins
Ingredients
- Butter: 200g unsalted butter, cubed
- Leek: 2 leeks, cleaned and sliced into thumb-sized rounds
- Asparagus: 400g asparagus, cut into chunks
- Frozen Pea: 300g frozen peas
- Lemon Juice: 1 tbsp lemon juice
- Mint: 1/2 small pack mint, leaves picked
Directions
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
