Asparagus Rolls with Lemon Butter

12:24 am on 22 September 2007

Soft butter whipped with lemon juice and grated zest is the perfect spread for asparagus rolls, or to serve with freshly boiled asparagus spears.

Ingredients

  • asparagus
  • 100g soft salted butter
  • 1 tablespoon boiling water
  • grated zest and juice of 1 small lemon
  • freshly ground black pepper
  • white sandwich bread

Method

Cut the butter into chunks and put in a small bowl. Use a hand-held beater to whisk until creamy, adding the boiling water to lighten it. Beat in the grated zest and lemon juice and season with a little black pepper. Set aside.

To make the asparagus rolls, break off the ends of the asparagus and put into a sink of cold water to wash thoroughly. Bring to the boil a saucepan of water, add a good sprinkle of salt. Add the asparagus, bring back to the boil and cook until just tender, but still brightly coloured. Drain and lay out on a plate to cool.

Generously spread white sandwich bread with the lemon butter and cut off the crusts if you wish. Lay one spear of asparagus on each slice of bread, with the asparagus peeking out from each end. Roll up firmly. Arrange rolls closely together and cover with plastic wrap until ready to eat.

From Jesse Mulligan, 1–4pm

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