Butter-poached asparagus, leeks & peas
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Butter-poached asparagus, leeks & peas

By Rosie Birkett

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

Nutrition per serving

  • kcal 243
  • fat 21g
  • saturates 13g
  • carbs 6g
  • sugars 4g
  • fibre 4g
  • protein 5g
  • salt 0.1g

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.

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