International
Grilled asparagus and fresh onions with browned fennel butter
A neutral placeholder is used until the recipe has its own finished photo.
International
SwedenGrilled asparagus and fresh onions with browned fennel butter
You get the best vegetable dish of the summer with grilled asparagus, onions and carrots. The grilled vegetables are served with a good butter flavored with fennel, which goes perfectly with the asparagus and carrots.
Ingredients
Pull out and measure what you need before you start cooking.
- 1 1/2 tsp dried fennel seeds
- 75 g butter
- 250 g green asparagus
- 8 bunch carrots
- 4 whole fresh onions with blast
- 2 tbsp olive oil
- salt
- black pepper
- 2 tbsp sunflower seeds
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Finely grind the fennel seeds.
- 2
Brown the butter in a frying pan until it stops sizzling, turns brown and smells of nuts.
- 3
Mix in the crushed fennel seeds and let cool.
- 4
Cut off about 1 cm of the bottom of the asparagus.
- 5
Peel the ones that are thick.
- 6
Trim and rinse the carrots.
- 7
Trim and split the onion lengthwise.
- 8
Turn the vegetables in the olive oil, season with salt and pepper.
- 9
Grill the primroses until they are soft.
- 10
Heat the butter and spoon it over the primroses and sprinkle with sunflower seeds.
Serving profile
At a glance
9 ingredients and 10 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
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