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Asparagus With Garlic Brown Butter

Fresh British asparagus with garlic brown butter, parmesan and lemon inspired by Chef Tom Bateman. 


10-20 asparagus spears trimmed 

40g butter

2 garlic cloves thinly sliced

Squeeze of lemon juice

Parmesan, black pepper, salt and olive oil to serve.


1. Add a good splash of water with a pinch of salt and a knob of butter to a pan and add the asparagus. Keep rolling it round in the pan to glaze it up and when it's just tender take it out. 

2. Add the remaining butter to the pan and brown it before turning off the heat adding garlic and lemon juice.

3. Spoon over the brown butter and top with parmesan, olive oil and black pepper.

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