- Vegetarian
Ingredients
Serves: 4
- 500g thick asparagus spears
- 2 ½ tbsp unsalted butter
- 3 sprigs fresh lemon thyme, destemmed
- 100g creme fraîche
- ½ tsp½ Dijon mustard
- 30g wholegrain breadcrumbs
- 30g parmesan or vegetarian hard cheese, grated
- 1 small handful fresh parsley, roughly chopped
- ½ lemon, cut into wedges
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4.
Step 2
Brush a small, non-stick baking dish with 1 tbsp of the butter.
Step 3
If using extra-thick/large asparagus, e.g. white asparagus, trim off the woody stems, then slice the stems lengthways to make them thinner.
Step 4
Sprinkle the thyme over top, and season lightly with salt and pepper.
Step 5
Heat the creme fraîche and mustard in a small saucepan, over medium heat. Simmer for about 6mins, then pour over the asparagus.
Step 6
Scatter the breadcrumbs and parmesan evenly on top. Drizzle the remaining melted butter over top.
Step 7
Bake for 15-20mins, or until the breadcrumbs are just golden.
Step 8
Serve with fresh parsley, lemon wedges, another vegetable side dish, and your favourite protein-filled main.
