Butter-poached asparagus, leeks & peas

Butter-poached asparagus, leeks & peas

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(2 ratings)

Prep: 5 mins Cook: 4 mins

Easy

Serves 8

These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal243
  • fat21g
  • saturates13g
  • carbs6g
  • sugars4g
  • fibre4g
  • protein5g
  • salt0.1g
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Ingredients

  • 200g unsalted butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 leeks, cleaned and sliced into thumb-sized rounds
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 400g asparagus, cut into chunks
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 300g frozen peas
  • 1 tbsp lemon juice
  • ½ small pack mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. 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.

  2. To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

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