Recipe Turns Asparagus Trimmings into Tasty Compound Butter

A new recipe transforms fibrous asparagus trimmings into a delicious compound butter. By finely chopping and cooking the tough offcuts, the recipe allows the short fibres to caramelise, enhancing dishes like eggs, bread, and gnocchi. This method aims to reduce food waste while adding flavour to meals.

Read the full story at The Guardian AU→