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

Baking

Millionaire Chocolate Squares

Caramel, chocolate and shortbread. The holy trinity of baking. Great shortbread...

Serves 16 squares
Sides & Nibbles

Brown Butter Hasselback Potatoes

Calling all brown butter fans! Just say no to plain roasted potatoes. These Bro...

Baking

Irish Scones

There are two secret ingredients to fab scones. Kerrygold and a splash of love....

Serves 3
Main courses

PRAWNS AND LINGUINE

Starring in our Memories in the Making TV advert, this simple easy dish is one t...

Baking

Kerrygold Christmas Cookies

These delicious cookies can be packed in cellophane bags and tied with ribbons t...

Baking

Madeira Cake

This iconic cake is a favourite with all the family. Curious culinary spirits ca...

Serves 8
Sides & Nibbles

Irish Stove-Top Potatoes with cheese

Our national treasure deserves a revival every now and again. Looking back to by...

Serves 4
see more