Asparagus and Spring Onions RecipeOrigin: Britain Period: Traditional |
Ingredients
120g pencil-thin asparagus, trimmed 
Asparagus and Spring Onions Preparation:Method:Bring a pan of lightly-salted water to a boil and add the asparagus and whole spring onions. Blanch for about 5 minutes then remove with tongs and plunge in a bowl of iced water to prevent further cooking. Remove from the water and set aside to drain on kitchen paper. Meanwhile, melt the butter in a frying pan and use to cook the minced asparagus and spring onion over medium-high heat until softened (About 2 minutes). Add the blanched asparagus and spring onions then season to taste and cook, stirring occasionally, for about 5 minutes or until everything is heated through. |
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