Roasted British asparagus with chilli and lime butter

14 April 2014

Make the zesty, spicy butter beforehand and store in the fridge until you need it. The butter can then be served with the hot asparagus for dunking.

Preparation time

5 minutes

Cooking time

8 minutes




  • 100g butter
  • 1 red chilli, deseeded and finely diced
  • 2 tbs fresh coriander, finely chopped
  • ½ tsp cumin seeds, roughly ground
  • Juice ½ lime
  • 2 bundles British asparagus
  • Salt and pepper for seasoning
  • 1 lime for garnish


Bring the butter to room temperature then mix in the chilli, coriander, ground cumin and lime juice, add a good twist of black pepper then place onto a sheet of clingfilm. Roll into a sausage shape then chill in the fridge.

Trim the ends of the asparagus and place on a roasting tray, drizzle with some oil, season and roast in an oven set at 200°c / 180°c fan for 6-8 minutes.

Place the asparagus spears onto serving plates and top with a slice of the butter, serve with a wedge of lime.

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