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.

10 mins
Serves 4

Method

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.
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.
Stir through the remaining herbs, season and serve.

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