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Brown-butter basted radishes & asparagus

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 238
  • Carbohydrates 5
  • Saturated Fat 13
  • Sugar 4
  • Protein 4
  • Fat 22
  • Fibre 4
  • Salt 0

Nutrition per serving

  • Calories 238
  • Carbohydrates 5
  • Saturated Fat 13
  • Sugar 4
  • Protein 4
  • Fat 22
  • Fibre 4
  • Salt 0

Ingredients

  • 100g unsalted butter
  • 450g mixed radishes, larger ones sliced in half
  • 450g pack asparagus, each spear chopped into 4 pieces
  • juice ½ lemon, plus extra if needed
  • 2 tbsp roughly chopped parsley

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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