Butter Griddled Asparagus with Lemon and Aioli


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.


British Asparagus

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.


Butter Griddled Asparagus

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


Serrano wrapped Asparagus with Baby Gem Lettuce, Bronze Fennel, Aioli, Chives and Goat's Cheese

Hot Smoked Salmon and Asparagus Terrine


Hot Smoked Salmon and Asparagus Terrine

Two Cheese Asparagus Tart


Two Cheese Asparagus Tart

Fresh Asparagus with Lemon Crumbs


Fresh Asparagus with Lemon Crumbs

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 


Butter Griddled Asparagus with Lemon and Aioli

Butter Griddled Asparagus with Lemon and Aioli

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.


Butter Griddled Asparagus with Lemon and Aioli


British Asparagus


Butter Griddled Asparagus with Lemon and Aioli

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