Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Brush a small non-stick baking dish with 1 tbsp of the butter

3. Trim the woody stems from the asparagus (if using extra-thick/ large asparagus e.g. white asparagus) then slice the stems lengthways to make them thinner.

4. Sprinkle over the thyme, and season lightly with salt and pepper.

5. Heat the creme fraîche and mustard in a small saucepan, over low heat. Allow to simmer for 2mins, then pour over the asparagus.

6. Scatter the breadcrumbs and parmesan evenly on top of the creamy asparagus. Drizzle over the remaining melted butter.

7. Bake for 15-20mins, or until the breadcrumbs are just golden.

8. Serve with fresh parsley, lemon wedges, another vegetable side dish, and your favourite protein-filled main dish.

Second Nature special tip

If you can’t find fresh lemon thyme, use normal fresh thyme and grate ½ tsp of lemon zest into the breadcrumb mixture.