Chef transforms asparagus trimmings into intensely flavored compound butter

A chef has developed a compound butter recipe that transforms tough asparagus trimmings into an intensely flavored condiment. Finely chopped asparagus ends are blanched, then blended with butter to create a green puree that works with eggs, bread and grnocchi. The fibrous pieces caramelize during cooking, intensifying rather than detracting from the asparagus flavor.

Summary by Glance · The Guardian Australia