Another contribution to the ongoing seasonal series of, ‘It’s spring, so asparagus with everything until I never want to eat it again (until next spring)’. Asparagus in browned butter with shallots, capers & parsley is spring-time dinner perfection with pan-fried fish, some roasted kumara, and a mound of wilted greens. 

Asparagus in browned butter with shallots, capers & parsley 

Makes enough for two. Adapted from a Gourmet Traveller recipe.

a bunch of asparagus (about 12 spears)

50g butter 

2 shallots, finely diced

1 tablespoon capers 

a small bunch of flat leaf parsley, roughly chopped

juice of a lemon

Fill a large pot with water and bring to the boil. Add the asparagus and cook for 2 minutes, then drain into a colander. 

Place butter into a wide frying pan and heat over medium heat until melted, then keep cooking for a further 2-3 minutes until the butter starts to foam and darken slightly. Add the diced shallot and capers and sauté for a further 2-3 minutes until fragrant. Remove the from the heat and add the asparagus and chopped parsley. Shake the pan to coat the asparagus in the butter. Transfer to a serving plate and squeeze over the lemon juice.