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Butter-poached asparagus, leeks & peas

Butter-poached asparagus, leeks & peas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal243
fat21g
saturates13g
carbs6g
sugars4g
fibre4g
protein5g
salt0.1g
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Ingredients

  • 200g unsalted butter , cubed
  • 2 leeks , cleaned and sliced into thumb-sized rounds
  • 400g asparagus , cut into chunks
  • 300g frozen peas
  • 1 tbsp lemon juice
  • ½ small pack mint , leaves picked

Method

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, April 2016

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A star rating of 5 out of 5.5 ratings
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