Roast chicken & sticky carrots
A roast makes a stunning centrepiece for a supper party, and requires very little effort
Brown-butter basted radishes & asparagus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g unsalted butter
- 450g mixed radisheslarger ones sliced in half
- 450g pack asparaguseach spear chopped into 4 pieces
- juice ½ lemonplus extra if needed
- 2 tbsp roughly chopped parsley
Nutrition: per serving
- kcal238
- fat22g
- saturates13g
- carbs5g
- sugars4g
- fibre4g
- protein4g
- salt0g
Method
step 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.
step 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.
step 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.
step 4
Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.
