Herby asparagus with dipping sauces

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 24 asparagus
• 2 lemons
• 3 oz butter
• 1 oz parmesan cheese
• 1 half red chili pepper
• 1 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 2 cloves of garlic
• 5 tbsp mayonnaise
• 1 tbsp olive oil

TOOLS

• 1 squeezer
• 1 knife
• 1 grater
• 1 mortar
• 1 saucepan
• 1 plate
• 2 bowls
• 1 spoon
• 3 serving dishes
• 1 pan
• 1 colander

Trim asparagus.

Squeeze lemons using a squeezer.

Cut butter into small chunks.

Shred parmesan cheese using a grater.

Peel garlic.

Crush peeled garlic using a mortar and pestle.

Put half of the lemon juice in a saucepan and add butter chunks. Cook on low heat for 2 minutes, then add grated parmesan cheese. Put 1 tsp of salt, 1 tsp of black pepper and stir with a spoon for 2 minutes. Turn off the heat to get parmesan butter.

Put red chili peppers, brown sugar, the rest of the lemon juice, soy sauce, and sesame oil in a mortar. Crush using a pestle to get an asian sauce.

Put mayonnaise, olive oil and crushed garlic in a bowl. Mix using a spoon to get garlic mayonnaise.

Heat 2 cups of water in a pan for 4 minutes. Add trimmed asparagus and cook for 3 minutes. Remove the pan from the heat and drain the asparagus in a colander.

Put drained asparagus in a plate and add parmesan butter to it.

Serve asparagus with garlic mayonnaise and asian sauce.

It’s ready to be served !