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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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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

Favourite Meal:

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 the kitchens of a busy country inn.

After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.

Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.

Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.

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