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How to make Asparagus bundles with saffron and lemon butter

Yield = 10
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 150g butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon saffron threads
  • Salt & freshly ground black pepper
  • 6 bunches (about 175g each) asparagus, woody ends trimmed

Method

  • Step 1 Place the butter, lemon juice and saffron in the bowl of a food processor, season with salt and pepper, and process until well combined. Place a 20cm-square piece of foil on a clean work surface. Spoon the butter mixture along 1 edge of the foil. Roll up to form a log and enclose butter mixture. Twist the ends of the foil to seal and place in the fridge for 30 minutes to set.
  • Step 2 Divide the asparagus into 10 even portions. Use unwaxed white kitchen string to secure. Remove foil from butter and cut into 10 even slices.
  • Step 3 Place asparagus in a bamboo steamer over a wok of simmering water (make sure the base of the steamer doesn't touch the water). Steam for 3-5 minutes or until bright green and tender crisp. Remove string from bundles. Top with a slice of butter and serve with turkey.