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English Asparagus with Parmesan Cream
Sophie Wright • 24 April 2014
ENGLISH ASPARAGUS WITH PARMESAN CREAM

ENGLISH ASPARAGUS WITH PARMESAN CREAM


We really do grown the best Asparagus in this country and we must make the most of it. I love this recipe and cook it for a quick lunch or as a lovely elegant start when friends are over. Delicious, colourful and seasonal. The asparagus is perfectly complimented by this robust sauce. A nice little tip is to drizzle the asparagus with the sauce and then give it a little grilling to get a lovely gratinated finish.

Have a go tonight while our best of British is still in season.

Prep time 10 mins

Cooking time 15 mins

Serves 4


3 bunches English asparagus.

2 tbsp extra virgin olive oil

200mls creme fraiche, full fat

Zest 2 lemons and juice of 1

50g grated parmesan

1 tbsp whole grain mustard, optional


Cut the asparagus about 2 inches from the bottom of the stalk to remove the woody part.

Blanch the apsaragus in boiling salted water until just tender.

Heat the creme fraiche with the parmsean, lemon zest and the mustard. Season with salt and pepper.

Drain the asparagus and coat in olive oil, lemon juice, salt and pepper. Drizzle with the sauce and some extra shaved parmesan.

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