English Asparagus with Dill and Shallot Butter
Prep time
Total time
Yield: 2-4 servings
  • Asparagus
  • 1 large bunch of asparagus
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • Pinch salt
  • Dill and Shallot Butter
  • ¾ cup olive oil
  • ¼ cup fresh dill
  • 3 ½ tsp chopped shallot
  • A few twists of black pepper
  • ½ tsp sea salt
  1. Toss the asparagus in the lemon juice, olive oil and salt and place on teflex sheets. Dehydrate at 114 F for 1 – 2 hours until it has reached the desired consistency.
  2. To make the butter; in a blender whizz all the ingredients until smooth.
  3. To serve, spoon a little of the ‘butter’ over the asparagus.
  4. Note: You can the freeze the butter in ice cube trays and defrost it as required. I like to serve it frozen, melting over the warm asparagus.
Recipe by Deborah Durrant at http://deborahdurrant.com/english-asparagus-with-dill-and-shallot-butter-vegan-dairy-free-raw-and-antioxidant-rich/