- Recipes
- butter poached asparagus leeks peas
Butter-poached asparagus, leeks & peas
Description
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
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
Directions
- 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.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
