- Yield: 2 Servings as a starter
- 250 g Alexanders stems or shoots
- 30 g unsalted butter
- A few grinds of black pepper
How to Make It
- Remove any fibrous outer skin from the Alexanders, trim the rough ends, then cut into 10 cm lengths. Place them in a steamer, or if you don’t have one, in a sieve or colander over a pan of boiling water and put a lid over the top. Steam for 5–10 minutes, depending on how strong you like the flavour, but at least until they are tender enough to be easily pierced with a knife.
- Toss the Alexanders in the butter and a few grinds of pepper until well coated. Serve immediately on warm plates.