Green Goddess Asparagus
Bex Blundy
4
5 minutes
3 minutes
Side dish
Green goddess asparagus is a simple spring asparagus side that pairs just-cooked prime-season asparagus with a creamy herb sauce. This herby asparagus recipe builds the sauce around soft green herbs and a base of crème fraîche or yoghurt, bringing a fresh, mildly tangy flavour that balances the gentle sweetness of the spears.
Ready in around 10 minutes, start to plate, it works as a quick weeknight side, a starter for a dinner party or part of a larger spring spread. The sauce keeps well for a couple of days and works equally well over salads, fish or new potatoes.
Ingredients
125g green asparagus
Handful fresh mint
Handful fresh parsley
Handful fresh dill
1 teaspoon capers
1 clove garlic
Zest and juice of 1 lemon
100g crème fraiche
Salt, to season
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.
Ingredients you'll need
