Tom Hunt’s asparagus-butt butter is a revelation: it transforms tough, fibrous trimmings into an intensely flavorful compound butter that works beautifully on grilled or fried asparagus spears, eggs, bread, gnocchi, or anything else you can imagine. This recipe defies conventional logic by keeping the fibers intact, but when sliced thinly enough, they caramelize and become the highlight of the dish rather than a problem.
Why This Recipe Works
Asparagus butts are notoriously fibrous, often ending up in the food-waste bin. Traditional methods involve finely chopping, boiling, pureeing, and straining, but even then some fiber remains. Hunt’s approach embraces the fibers: by cutting the butts into discs less than 5mm thick, the short fibers brown and caramelize in butter, intensifying the asparagus flavor and adding a delightful texture. The result is a rustic, gooey butter that’s both rich and powerful.
Asparagus-Butt Butter Recipe
Ingredients
- 1 bunch asparagus
- Sea salt, to taste
- Herb sprigs – parsley, coriander, thyme (optional)
- Salted or plain butter, weighed to match the blanched sliced asparagus butts
- 1 garlic clove, peeled (optional)
Instructions
- Prepare the asparagus: Wash the asparagus, then lay the spears on a board with all tips aligned. Finely chop the thick ends into discs less than 5mm thick, working up until you reach the tender parts. Reserve the tender spears for another use.
- Blanch the butts: Bring a small pan of salted water to a rolling boil. Prepare an ice bath. Drop the sliced asparagus butts into the boiling water and cook for 90–120 seconds. If using fresh herbs, add them for the last 10 seconds. Drain and immediately plunge into the ice bath to stop cooking.
- Dry and weigh: Once cold, drain the asparagus and herbs, then press dry in a clean towel. Weigh the blanched mixture.
- Blend the butter: Transfer the weighed mixture to a food processor. Add an equal weight of butter (or more if desired) and the optional garlic clove. Pulse until smooth and green, then blend in a generous pinch of flaky sea salt.
- Store: Pack the butter into a sealed container. Refrigerate for up to two days or freeze for up to three months.
Serving Suggestions
This butter is incredibly versatile. Spread it on toast, melt it over grilled asparagus spears, or fry an egg in it for a decadent breakfast. It also pairs wonderfully with gnocchi, roasted vegetables, or grilled fish. The caramelized fibers add a unique crunch and depth of flavor that elevates any dish.
By using asparagus trimmings this way, you not only reduce food waste but also create a condiment that’s more flavorful than anything you could buy. Give it a try and discover the magic of turning scraps into something spectacular.
