Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Butter-poached asparagus, leeks & peas

These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!

  • Prep: 5 mins
    Cook: 4 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 243
  • Carbohydrates 6
  • Saturated Fat 13
  • Sugar 4
  • Protein 5
  • Fat 21
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 243
  • Carbohydrates 6
  • Saturated Fat 13
  • Sugar 4
  • Protein 5
  • Fat 21
  • Fibre 4
  • Salt 0.1

Ingredients

  • 200g unsalted butter, cubed
  • 2 leeks, cleaned and sliced into thumb-sized rounds
  • 400g asparagus, cut into chunks
  • 300g frozen peas
  • 1 tbsp lemon juice
  • ½ small pack mint, leaves picked

Method

  1. Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.

  2. To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

Suggested recipes from this collection...