ASPARAGUS, LEMON & BUTTER SAUCE

INGREDIENTS

  • Il Nonno Chicken, Mushroom & Thyme Tortellini

  • 20ml olive oil

  • Juice and zest of 1 lemon

  • 2 x eschalots finely chopped

  • 1 x cup white wine

  • 1 x cup chicken stock

  • 1 x bay leaf

  • 2 x bunches of mini asparagus

  • 150g chilled butter chopped

  • Grated parmesan cheese

  • Season to taste 

METHOD

  1. In a fry pan, add lemon zest and 1 cup of water.

  2. Boil over high heat and then simmer over low heat for 5 minutes.

  3. Strain and set aside zest.

  4. In the same pan, heat oil, asparagus and eschalots and cook for 5 minutes

  5. Add lemon juice, wine, stock, butter, bay leaf and lemon zest

  6. Stir through cooked Il Nonno Chicken, Mushroom & Thyme Tortellini

  7. Simmer for 5-6 minutes

  8. Add grated parmesan cheese and serve

SHOP NOW

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