Recipes
Roasted asparagus with basil & lemon butter
A sophisticated side dish packed with fresh spring flavours
A sophisticated side dish packed with fresh spring flavours
Cook: 20 Mins
Serves: 2
Price: £1.58 per serving
Nutritional Information
Each 106g serving contains
Energy
1088kj
260kcal
1088kj
260kcal
13%
Fat
26.4g
26.4g
High
38%
38%
Saturates
14.7g
14.7g
Med
74%
74%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
0.40g
0.40g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1026kj/245kcal
Typical energy values per 100g:
1026kj/245kcal
Ingredients
16 asparagus spears
1 tbsp olive oil
100ml dry white wine
1 small shallot, finely chopped
1 tbsp double cream
100g butter, diced
2 tsp lemon juice
8 basil leaves, shredded
Method
1
Heat the oven to 190C/170C Fan/Gas 5. Trim the asparagus by snapping the stalks (they'll break where the tough stems finish). Put the spears in a roasting tin, drizzle with the olive oil, season and toss until the asparagus is evenly coated in oil. Roast for about 10 minutes or until the asparagus is tender.
2
Put the wine and chopped shallot in a small pan and bring to the boil, then boil for 5-6 minutes or until the wine is reduced to about 2 tbsp. Reduce the heat, then whisk in the double cream.
3
Whisk in the butter, a few cubes at a time, making sure you don't let the sauce boil. When all the butter has been added you should have a glossy sauce.
4
Remove from the heat and stir in the lemon juice and basil leaves. Pour into two small bowls and serve with the asparagus for dipping.
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