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Chef’s Table

Warner's Taste Club - Seasonal Asparagus with Potted Shrimp Butter  recipe
Warner's Taste Club - Seasonal Asparagus with Potted Shrimp Butter  recipe

Seasonal Asparagus with Potted Shrimp Butter

Try a tasty new flavour combo in this sensational seasonal recipe from Head Chef of The Fish Hotel, David Hall…

Ingredients

  • 2kg locally grown asparagus

To prepare the asparagus

  • Firstly, snap the woody ends off the asparagus and discard. Then blanch the asparagus in boiling salt water.
  • Cook in a medium saucepan for one minute, then remove from the heat and refresh in ice water.
  • Next, drain your asparagus from the water and dry in a j-cloth.

Ingredients for the shrimp butter

  • 250g butter
  • 60g finely sliced shallots
  • 175g brown shrimp
  • 1g cayenne pepper
  • 1g smoked paprika
  • 40g langoustine or shellfish oil
  • 1 lemon zest
  • 10g lemon juice
  • 5g salt

To make the potted shrimp

  • Firstly, cook the shallots in butter until softened.
  • Then stir all the other ingredients into the butter and shallot mixture.
  • Fry your mixture in a pan and stir every five minutes until the butter thickens.
  • Then pop your shrimp mix into a sterilised glass jar and garnish with herbs such as chives, dill or parsley.
  • Finally leave your shrimp mix to set in the fridge, preferably overnight.

To Serve

  • When you are ready to serve, use a griddle pan or BBQ to lightly char and reheat your asparagus.
  • Then in a pan melt your potted shrimp butter.
  • Finally, garnish with a handful of capers and soft herbs such as chervil and dill.
  • Enjoy!
 

To drink

Warner's Taste Club - Seasonal Asparagus with Potted Shrimp Butter  recipe

The grassy notes of asparagus would partner beautifully with a locally-grown wine, such as this award-winning Bacchus. See Wine of the Month for more.

The Fish Hotel & Retreat - back-to-nature bolt-hole with a little touch of luxury – visit
www.thefishhotel.co.uk to find out more and book!