White Asparagus with Butter, Lemon and Bottarga
White asparagus is such a delicacy, with fat, large spears and a delicate flavour. It is deprived of natural light while growing, which results in a milky colour. It’s lovely steamed or boiled until just tender, then dressed lightly or used in a warm salad with soft boiled eggs. Here we have served it with a sauce of melted butter, lemon juice and bottarga.
- Prepare the white asparagus by removing around ½ inch from the woody end of each spear, then peeling almost to the tip using a vegetable peeler.
- Cook the asparagus for around 8 minutes in boiling salted water, or until just tender.
- Melt the butter and serve poured over the asparagus with a wedge of lemon. Grate over as much bottarga as you like.