John Myers
Asparagus in Herb Butter
The perfect asparagus in herb butter recipe with a picture and simple step-by-step instructions.
- 700 g Asparagus white fresh
- 1 pinch Salt
- 1 pinch Sugar
- 50 g Butter
- Herbs – parsley, basil, tarragon
- Pepper from the grinder
- 8 piece Small potatoes
- Salt
- 8 Discs Bacon
- Oil for frying
- 8 piece Wooden skewers
- 400 g Chicken breast
- Salt pepper
- Wash and peel the asparagus. Cook in salted water with a pinch of sugar for about 15 minutes. Peel and wash the potatoes and cook them in salted water for about 20 minutes. Season the chicken with salt and pepper and fry in hot oil on both sides.
- Melt the butter in a pan. Chop the fresh herbs and add them to the butter. Season with salt and pepper.
- Drain the potatoes and wrap each potato with a strip of bacon and pin it with a wooden skewer. Heat the oil in a pan and fry the bacon potatoes on all sides until crispy.
- Place the asparagus on a plate and serve with the herb butter. Serve with the bacon potatoes and chicken.
- I made an extra portion, without asparagus for it with carrots.
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