Roasted asparagus with basil & lemon butter
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- 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
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.
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.
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.
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.
Please drink responsibly. For the facts, visit drinkaware.co.uk.