Asparagus with mustard creme fraiche
( SERVES 4 )
This is a fast way to dress up asparagus, whether you’re serving it as a side dish for four or a main course for two. The sauce can be made in advance and stored, covered, in the fridge for up to three days.
TIP: This also works if you want to eat the asparagus cold: just cook the asparagus until al dente, then drain immediately under cold running water. When the asparagus is cold, wrap it loosely in a clean, dry tea towel and store in the fridge until ready to serve.
|500 g||Asparagus, ends trimmed|
- Freshly ground black pepper, to taste
- Cook the asparagus in lightly salted boiling water until al dente - about 5-6 minutes for spears of medium thickness (skinny ones will be done in 3-4 minutes and their thicker compatriots will need 6-7 minutes).
- While the asparagus is cooking, put the crushed garlic, mustard, lemon zest and juice in a small bowl. Mix well, then fold in the creme fraiche. Season to taste with black pepper.
- Drain the asparagus and divide between two (or four) plates. Serve with a generous spoonful of the sauce.
See more of Lucy's asparagus recipes