- 100g unsalted butter
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
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
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- juice ½ lemon, plus extra if needed
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp roughly chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.
Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.