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Grilled Asparagus Nut Brown Butter

Delicious and simple this warm spring salad is a real treat.

September 14, 2016

Grilled Asparagus Nut Brown Butter

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Asparagus

ingredients for six

600gm asparagus spears
1Tbsp extra virgin olive oil (from feta jar)
80gm unsalted butter
salt flakes and black pepper
2 small handfuls sage leaves
1 medium clove garlic, crushed
100gm drained marinated feta

method

  1. Trim woody ends from asparagus stalks by snapping off at the natural ‘break’ and trim if liked. Toss spears in oil and season.
  2. Heat cast iron grill/barbeque and cook asparagus for 4-5 minutes, turning occasionally, until just tender (they will continue cooking once removed from grill).
  3. Meanwhile, melt butter in frying pan over medium heat, until bubbling and frothy. Add sage leaves and fry for a minute or so, until butter is nut brown. Add garlic and remove from heat. Immediately pour over asparagus.
  4. Crumble feta over warm asparagus and serve immediately.

cooks notes

  • Use a soft marinated feta such as Calendar or Meredith Dairy. If not available then a barrel aged Greek style feta would be a good alternative.
  • This dish would be delicious served with roasted free range chicken pieces, crumbed veal escallops or pork fillet cooked whole and sliced.
  • Wherever you live buy local asparagus!
  • Store with stalks immersed in a couple of centimetres of water in jar or herb keeper in fridge.
  • Note that sadly, purple asparagus turn green once cooked.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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