Ingredients

  • 20 large asparagus spears
  • 20 thin sliced pancetta (Italian streaky bacon)
  • 1 tbsp olive oil
  • For the lemon butter sauce
  • 120ml (4fl oz) ( ½ cup) cream
  • 1 tsp Dijon mustard
  • 25g (1oz) (2 tbsp), diced and at room temperature Kerrygold Pure Irish Salted Butter
  • 1 tsp cornflour
  • Squeeze of lemon juice
  • 1 tsp chopped fresh chives
  • Salt and freshly ground black pepper

Directions

Asparagus are the baby shoots of a cultivated lily plant. A delicacy with an intense savoury flavour, this vegetable is best during the during asparagus season - from May to June - when their flavour is full and sweet with a fine, tender texture. When picking asparagus, the tips should be perky and shoots should be straight and firm. This lemon butter sauce is lighter than hollandaise and much easier to make in advance.
  1. Trim the asparagus spears and then blanch in a pan of boiling water for 1-2 minutes until almost tender but still with a slight bite.
  2. Drain the asparagus spears and quickly refresh under cold water, then pat dry on kitchen paper. Wrap each asparagus spear in a slice of pancetta and arrange on a plate. Drizzle with the olive oil and season to taste.
  3. To make the lemon butter sauce, place the cream and mustard in a small pan and whisk for 1 minute. Whisk in the butter, cornflour and lemon juice, then continue to whisk for 2-3 minutes, until thickened. Stir in the chives and season to taste. Keep warm.
  4. Meanwhile, heat a griddle pan until very hot. Add the wrapped asparagus spears and cook for 2-3 minutes until crisp and lightly golden, turning regularly.
  5. To serve, arrange the griddled asparagus on warmed plates and spoon over the lemon butter sauce.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Desserts

CHOCOLATE AND BLUEBERRY CAKE

Preheat the oven to 180c. Grease and line two 20cm cake tins....

Baking

Rory O’ Connell’s Dried Fig, Date, Almond, Pistachio and Chocolate Cake

Rory O'Connell's delicious dried fig, date, almond, pistachio and chocolate cake...

Main courses

Salmon Fillets with a garlic, herb and citrus butter

Salmon and lemon were made for each other. Add fresh garlic with some herbs and...

Serves 4
Desserts

Bread & Butter Pudding

Bread and butter. Frugal but fancy. Makes you wonder why the best course is last...

Serves 4-6
Baking

Blueberry Muffins

The classic muffin. Breakfast fit for a king or a well-deserved treat at the end...

Serves 12 - 14 Muffins
Main courses

Spinach and feta pie

A hit with all the family, meat-lovers and veggies will polish off this tasty pi...

Serves 4-6
Baking

Carrot Cake

Preheat the oven to 180 ° C, thoroughly grease a 28 cm springform p...

see more