White Asparagus

Brown butter is a beautiful accompaniment to white asparagus, which tends to be milder and more tender than the green.

White asparagus with mushrooms in brown butter Recipe

Ingredients

25 white asparagus spears, trimmed and peeled (Fruit and Veg Supply, Stalls 21-25, H Shed)
large pinch salt flakes (Green Valley Spices, Stalls 36-40, B Shed)
large pinch sugar (Nut Trek, Shop 55-56, Dairy Hall)
3 tbsp unsalted butter (Curds and Whey, Shop 12-13, Dairy Hall)
250 grams mushrooms, sliced (Fruit and Veg Supply, Stalls 21-25, H Shed)
2 shallots, thinly sliced and separated into rings (Fruit and Veg Supply, Stalls 21-25, H Shed)
1 tsp fresh thyme leaves (Fruit and Veg Supply, Stalls 21-25, H Shed)
1½ tbsp fresh lemon juice (Fruit and Veg Supply, Stalls 21-25, H Shed)
1 tbsp finely chopped flat-leaf parsley, plus 1 tbsp whole leaves (Fruit and Veg Supply, Stalls 21-25, H Shed)
cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)

Method

Fill a large pot with water and add a large pinch of sugar and salt. Bring to the boil, then add asparagus and cook for 4-6 minutes or until tender. Drain and pat dry with paper towels.

Melt butter in a large heavy-based frypan over medium heat until it begins to brown. Add mushrooms and cook over high heat, stirring often, for about 8 minutes or until just tender. Add shallots and thyme and stir for a further 2 minutes, until just softened.

Add asparagus to the pan and cook until warmed through. Add lemon juice and the parsley. Season to taste.