Butter-poached asparagus, leeks & peas

Butter-poached asparagus, leeks & peas

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(3 ratings)

Prep: 5 mins Cook: 4 mins


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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  • 200g unsalted butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 400g asparagus, cut into chunks



    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



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


  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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Comments, questions and tips

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Chris Smith's picture
Chris Smith
19th May, 2020
Can this be frozen after cooking
Steven Jones's picture
Steven Jones
20th Jan, 2019
Tasted brilliant. Very easy to make and very healthy! Served with grilled salmon.
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