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Donal Skehan
Butter Braised Asparagus & Peas | DonalSkehan.com
  • recipes

Butter Braised Asparagus & Peas

April 07

A bright slap of fresh greens and a welcome addition to any feast. The anchovies used here provide salty funk and depth of flavour that makes them a worthy addition. Don’t worry about chopping up the anchovies, they’re so small they’ll just dissolve into the butter and veggies.

  • time 10 mins
  • serves Serves 4
Method
  1. Place the butter in a large sauté pan along with the fennel seeds over a medium heat. Once the butter is bubbling add the garlic and anchovies and fry until the anchovies have melted away- use a wooden spoon to help this along.
  2. Add the asparagus, toss for 2-3 minutes until softened a little before adding the peas and tarragon. Add a splash of water (about 3 tbsp) and toss gently before covering with a lid and cooking until the asparagus is tender when pierced with a fork and the water has evaporated.
  3. Stir through the remaining herbs, season and serve.

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Ingredients

50g butter

1 tsp fennel seeds

2 garlic cloves, crushed 

2 anchovies, drained 

250g asparagus, end trimmed 

200g frozen peas

2 sprigs tarragon, leaves removed 

Small handful dill 

Small handful flat leaf parsley, finely chopped 

Small handful chives 

Sea salt and freshly ground black pepper

50g butter

1 tsp fennel seeds

2 garlic cloves, crushed 

2 anchovies, drained 

250g asparagus, end trimmed 

200g frozen peas

2 sprigs tarragon, leaves removed 

Small handful dill 

Small handful flat leaf parsley, finely chopped 

Small handful chives 

Sea salt and freshly ground black pepper

You'll Need

large sauté pan

3.7
(7)
photo
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