- 24 asparagus spears, trimmed
For the parmesan & lemon butter
- juice 1 lemon
- 85g butter , cut into small chunks
- 25g parmesan (or vegetarian alternative), finely grated
For the asian dressing
- ½ red chilli
- 1 tsp brown sugar
- juice 1 lime
- 1 tbsp soy sauce
- 2 tbsp sesame oil
For the garlic mayonnaise
- 2 garlic cloves , crushed
- 5 tbsp good-quality mayonnaise
- 1 tbsp olive oil
- STEP 1
To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
- STEP 2
To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
- STEP 3
For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
- STEP 4
Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.
Recipe from Good Food magazine, May 2010