- 36 asparagus spears
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 140g unsalted butter
- 100g whole blanched almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g best-quality manchego cheese (or vegetarian hard cheese)
Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…
Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.