This little light dish is a tribute to spring's pantry. Feel free to use white asparagus with thick stems – but if you can only find thin spears, that works too. Just keep in mind that thin spears shouldn't be split lengthwise.
Serves 4
Ingredients
- 12 large white asparagus spears
- 150 g unsalted butter
- 100 ml (about 60 g) grated Parmesan
- 1 bunch of wild garlic
- Pickled wild garlic capers (optional)
- Salt and pepper
Instructions
Trim off the bottom few centimetres of the asparagus spears, peel them from just below the tip downwards and halve them lengthwise. Then cut them crosswise once or twice into shorter pieces. Cook them in lightly salted water for about 1–2 minutes, until tender but still with a bite.
Sauté the asparagus in a spoonful of the butter, add the Parmesan and toss everything together.
In another pan, brown the rest of the butter, add the wild garlic and turn it briefly until it wilts.
Serve the asparagus, wild garlic and brown butter in deep plates and top with pickled wild garlic capers if you like.
