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 (Main)|
|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|
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- 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