Try to have this delicious starter during asparagus season, which runs for approximately eight weeks in May and June. This is when they are at their best with a full, sweet flavour and fine, tender texture. The butter sauce is lighter than Hollandaise and much easier to make in advance.
- 20 large asparagus spears
- 20 thin slices pancetta (Italian streaky bacon)
- 1 tbsp olive oil
- For the lemon butter sauce:
- ½ cup (4floz) cream
- 1 tsp Dijon mustard
- 2 tbsp (1oz) Kerrygold Salted Butter, diced and at room temperature
- 1 tsp cornflour
- squeeze of lemon juice
- 1 tsp chopped fresh chives
- salt and freshly ground black pepper
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.
Drain the asparagus spears and quickly refresh under cold running water, then pat dry on kitchen paper. Wrap each of the asparagus spears in a slice of pancetta and arrange on a plate. Drizzle with the olive oil and season to taste.
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.
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.
To serve, arrange the griddled asparagus on warmed plates and spoon over the lemon butter sauce.
Sometimes a simple side could use some help. Tossing potatoes in Kerrygold Garlic & Herb Butter awakens them and makes a delightful Irish side dish out of an ordinary spud.
small Yukon Gold potatoes
Kerrygold Garlic & Herb Butter
finely chopped pitted Kalamata olives
Cut small Yukon Gold potatoes into wedges; place on a baking sheet with fresh lemon slices and bake at 400° F for 30 minutes or until lightly browned and cooked through. Toss hot potatoes with Kerrygold Garlic & Herb Butter and season to taste with salt and pepper. Add finely chopped pitted Kalamata olives and sun-dried tomatoes for a Mediterranean twist.
Place cubed Yukon Gold potatoes on 4 large pieces of heavy-duty foil. Add chopped Kalamata olives and sun-dried tomatoes to potatoes and place 2 lemon slices on each packet. Dot with Kerrygold Garlic & Herb Butter and sprinkle with salt and pepper. Fold in top and sides of foil, leaving room for air to circulate. Grill over medium heat for 30 to 40 minutes or until potatoes are soft.
Instead of skipping breakfast, try one of these quick and healthy options. http://Intr.mn/7tQw303iMUT