Directions
Prepare for the asparagus: Heat a pan of well-salted water until it reaches a rolling boil. Prepare a bowl of ice water on the side.
Blanch the asparagus: For 3 minutes, then plunge into the ice water bowl as soon as 3 mins is up.
Make the sauce: By blending together the herbs, the garlic clove, the lemon juice and zest, the crème fraiche and some salt, to taste.
Serve: Spread the sauce onto a serving plate and top with the asparagus spears. Add a garnish of additional lemon zest and a pinch of flaky sea salt.
Recipe Note
About Green Goddess Sauce
Green goddess sauce is a Californian creation from the 1920s, traditionally built around a base of mayonnaise or sour cream blitzed with anchovies, tarragon, chives, parsley and lemon. The modern version sits lighter on the plate, often leaning on crème fraîche, yoghurt or buttermilk to lift the dressing without losing its herby weight.
Pairing this creamy herb sauce with prime British asparagus is a natural fit: the gentle sweetness of just-cooked spears finds a soft anchor in the creamy base, while the soft herbs and lemon brighten the whole plate.The sauce reads as a finished dressing on its own and stores well for a couple of days.
Asparagus FAQs
When is asparagus in season?
In the UK, asparagus is in season and at it's best between April and July.
What does asparagus taste like?
Asparagus is a fresh and light spring vegetable with a mild flavour, so it can take a lot of zippy acidity from lemons or vinegar, and plenty of salt!
How to cook asparagus?
Blanching asparagus in boiling, salted water for 3 minutes, then plunging it immediately into a prepared bowl of ice water, will ensure it stays vibrantly green and with a toothsome texture. We also like to grill asparagus on high heat for a few minutes, or sear it with butter in a pan until it takes on some colour.
