Asparagus with mustard creme fraiche

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.

Ingredients

500 g

Asparagus, ends trimmed (Main)

Sauce

1 small	Garlic clove, peeled and crushed to a paste with ½ tsp salt
1 tsp	Dijon mustard (Main)
1	Lemon, finely grated zest
1 tsp	Freshly squeezed lemon juice
½ cup	Creme fraiche (Main)
1 serving	Ground black pepper, to taste

Directions

1. Freshly ground black pepper, to taste
2. 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).
3. 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.
4. 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

• Asparagus, egg and quinoa salad
• Penne with asparagus, parsley and brown butter