Butter Griddled Asparagus with Lemon and Aioli
Butter Griddled Asparagus with Lemon and Aioli
British asparagus season is between April and June and with just two weeks left in June, I’m grabbing the opportunity to enjoy as much British asparagus as I can. I’ve been lucky enough to be able to buy locally grown Yorkshire asparagus in the farm shop down the road…….as well as receiving a rather wonderful box filled with several bundles a few weeks ago, where I created a new recipe for Serrano wrapped Asparagus with Baby Gem Lettuce, Bronze Fennel, Aioli, Chives and Goat’s Cheese; today’s recipe is rather more simple and is for Butter Griddled Asparagus with Lemon and Aioli. It’s perfect for a light luncheon dish when the sun is shining and you can sit outside.
Rather than steaming or boiling the asparagus, you cook the spears on (or in) a griddle pan; they cook very quickly and impart a wonderful toasted flavour, as well as retaining a bit of a crunch. You then serve them very simply with a lemon wedge and a dollop of aioli…….with crusty bread too. You can also cook this recipe on the BBQ, in a parcel of tinfoil or on a La Plancha type surface, so they don’t fall through the grill. I sometimes think that when asparagus is steamed (or boiled) it can become too soft, but by grilling or griddling them you are still able to pick the spears up for essential dunking and dipping in sauces and golden egg yolks, and, they still retain their vibrant green colour too.
I have many other seasonal asparagus recipes on Lavender and Lovage, maybe you fancy making one of them before the season ends too……
Baby Gem Lettuce, Bronze Fennel, Aioli, Chives and Goat’s Cheese
Today’s recipe for Butter Griddled Asparagus with Lemon and Aioli is shared below, just in time for the last two weeks of official British asparagus season. Please do pop back later this week when I will be sharing some wonderful new Swedish recipes for a Midsummer Picnic……..as well as more seasonal recipes for preserves and decadent desserts. Karen
Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten Free, Vegetarian
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Gourmet, Serve Hot
Occasion Casual Party, Formal Party
Region British
By author Karen S Burns-Booth
Griddled fresh British asparagus is served with buttery lemon juices and a dollop of aïoli, as well as crusty bread for a sensational seasonal treat.
Ingredients
- 2 bunches of asparagus (about 24 spears)
- 50g salted butter
- 1 lemon, half cut into wedges (other half squeezed)
- aïoli (about 2 tablespoons)
Note
Griddled fresh British asparagus is served with buttery lemon juices and a dollop of aïoli, as well as crusty bread for a sensational seasonal treat.
Directions
Step 1 Melt the butter in a large griddle pan that will take all the asparagus spears in one layer.
Step 2 Place the asparagus spears in to the griddle pan and cook over a medium heat for about 5 to 8 minutes, until they are soft and with golden brown in places.
Step 3 Add the squeezed lemon juice the pan and serve them on warmed plates immediately with the buttery lemon juices, lemon wedges and the aïoli.
Step 4 Wonderful with crusty bread.
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