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
- Serves 4
Nutrition per serving
- kcal 238
- fat 22g
- saturates 13g
- carbs 5g
- sugars 4g
- fibre 4g
- protein 4g
- salt 0g
- 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
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.