Chargrilled asparagus with mustard crème
Here is a delicious plateful of summer to freshen up your Christmas table. This chargrilled asparagus dish with mustard crème is delightfully zingy - a festive side everyone will love.
- 30 mins preparation
- Serves 8
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Ingredients
- 3 bunch asparagus, ends snapped off
- 1 cup crème fraîche or sour cream
- 1 tablespoon wholegrain mustard
- zest and juice from 1 lemon
- 1/4 cup olive oil
- 盐和胡椒,季节
- 1/2 cup almond flakes, toasted
- lemon cheek to serve
Method
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1Cut or snap the woody ends of each asparagus stem then place in a shallow dish. Pour over enough boiling water to cover. Let them stand until the water is nearly cooled, and then drain.
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2Mix the crème fraîche with the mustard, lemon zest, juice and a splash of the oil. Season with salt and pepper and taste it. Does it need more of either? Maybe more lemon or mustard? Go for it!
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3Get a pan hot. Toss the spears in the remaining oil to coat, add to the pan, cooking until blistered and browned in places.
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4Spoon the crème fraîche onto a large serving plate and pile the cooked asparagus on top, sprinkling over the toasted almonds. Serve with a cheeky cheek of lemon.
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