Brown-butter basted radishes & asparagus

Brown-butter basted radishes & asparagus

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Prep: 5 mins Cook: 25 mins

Easy

Serves 4

This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal238
  • fat22g
  • saturates13g
  • carbs5g
  • sugars4g
  • fibre4g
  • protein4g
  • salt0g
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Ingredients

  • 100g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g mixed radishes, larger ones sliced in half
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 450g pack asparagus, each spear chopped into 4 pieces
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • juice ½ lemon, plus extra if needed
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp roughly chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins – keep stirring, so that it doesn’t blacken or burn.

  2. While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.

  3. Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.

  4. Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.

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