health
How to save asparagus trimmings from the food-waste bin – recipe
Transform this tough offcut into an intensely delicious compound butter that’s perfect with eggs, bread, gnocchi or anything else you can think of
TL;DR
- Asparagus butts, typically fibrous, can be transformed into a flavorful compound butter.
- Finely chop the asparagus butts (less than 5mm thick).
- Blanch the chopped butts for 90-120 seconds in salted boiling water.
- Shock the blanched butts in an ice bath, then drain and press dry.
- Puree the dried asparagus butts with an equal or greater weight of butter and optional garlic and herbs in a food processor.
- Finish with flaky sea salt to taste.
- The compound butter can be stored in the fridge for up to two days or frozen for up to three months.