- 24 asparagus spears, trimmed
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
For the parmesan & lemon butter
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 85g butter, cut into small chunks
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g Parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the asian dressing
- ½ red chilli
- 1 tsp brown sugar
- juice 1 lime
The same shape, but smaller than…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp sesame oil
For the garlic mayonnaise
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To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.