Asparagus with Lemon Butter Crumbs
This is just to ring the changes from plain melted butter and the crumbs add a lovely crunchy texture.
Serves 4 as a starter
|1¼ lb (570 g) fresh asparagus|
|finely grated zest 1 lemon|
|1 tablespoon lemon juice|
|2 oz (50 g) butter|
|1½ oz (60 g) fresh white breadcrumbs (about 2 slices bread, crusts removed)|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a steamer.|
This recipe comes from Delia’s Vegetarian Collection.
First wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan. As soon as it is frothy, stir in the breadcrumbs and cook them, stirring constantly, until they're evenly browned and crispy.
Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper. Now put the pan back on to the heat and add the remaining butter. As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
Sprinkle with the lemon juice and season with salt and pepper. Divide the asparagus between warmed serving plates and sprinkle with the crumbs.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Steamed asparagus is wrapped with cheese and ham to produce the most wonderful light meal or starter - a great way to enjoy the short asparagus season in May and June.
This one's a complete doddle and takes no time at all: a new take on this season's asparagus, accompanied by a creamy cheese sauce and freshly poached eggs. Makes you want to become a vegetarian on sight!
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.
'A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served.
Make the most of asparagus while it's here - you can even make it into soup, to be served warm or chilled depending on the weather!
The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
This is a wonderfully easy lunch or supper dish and has all the flavours that go so well with asparagus - cheese and eggs. Vegetarians can use a vegetarian parmesan-style cheese here.
Most Popular recipes
03 Sep 2015 23:09
03 Sep 2015 19:30
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
For Colin Gosden
03 Sep 2015 10:51
Sorry for no reply
03 Sep 2015 21:44
31 Aug 2015 10:37
21 Aug 2015 13:00