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Asparagus bundles with saffron and lemon butter
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Elevate asparagus with saffron lemon butter for a touch of sophistication.
Ingredients:
  • 150g butter, softened
  • 21.00 gm fresh lemon juice
  • 1/4 tsp saffron threads
  • Salt & freshly ground black pepper
  • 6 bunches (about 175g each) asparagus, woody ends trimmed
Instructions:
  • In a food processor, combine butter, lemon juice, saffron, salt, and pepper until well mixed. Place a 20cm-square piece of foil on the counter. Spread the butter mixture along one edge of the foil. Roll it up to create a log, sealing the ends by twisting. Refrigerate for 30 minutes to set.
  • Separate the asparagus into 10 equal bundles and tie each with unwaxed white kitchen string. Unwrap the butter and slice it into 10 even pieces.
  • Set the asparagus in a bamboo steamer over a wok of gently simmering water, ensuring the steamer doesn't touch the water. Steam for 3-5 minutes until vibrant green and tender-crisp, then unwrap the bundles. Finish with a pat of butter and pair with turkey to serve.

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