Asparagus with Brown Butter

Combine fresh asparagus with shavings of Pecorino and summer truffle for a stylish starter
By Curtis Stone
Asparagus with Brown Butter
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 100 ml extra virgin olive oil
  • 50 ml raspberry vinegar
  • black pepper
  • 1 summer truffle
  • 50 g butter
  • 16 asparagus
  • 1 head frisée, separated into leaves
  • bunch of tarragon, torn into sprigs
  • 10 sprigs chervil
  • 75 g aged pecorino cheese, shaved


1. Make a vinaigrette, whisking together the olive oil and raspberry vinegar and seasoning with salt and freshly ground pepper. Finely chop a little of the summer truffle and mix in.

2. Heat the butter in a large heavy-based frying pan. Add the asparagus and fry until the butter darkens and turns brown.

3. Place the frisee, tarragon and chervil on a serving plate. Criss-cross the asparagus spears on top of the salad, shave over some summer truffle and top with the shaved Pecorino cheese. Spoon over the asparagus spears and serve at once.

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