Roast Asparagus with Herby Buttermilk Dip
Asparagus that has been slowly roasted until tender and charred tastes sublime. It is also a great source of folic acid and vitamin C.
Asparagus that has been slowly roasted until tender and charred tastes sublime. It is also a great source of folic acid and vitamin C.
PREPARATION TIME: 5 MINUTES, PLUS 1 HOUR CHILLING COOKING TIME: 15 MINUTES SERVES 8
1kg (2lb 4oz) fine asparagus, trimmed
Vitbsp olive oil
pared zest 1 lemon
For the dip
1 x 284ml carton buttermilk
2tbsp Dijon mustard
zest and juice 1 lemon
4tbsp finely chopped fresh flat-leaf parsley
Preheat the oven to 200 C, 180 ะก fan, 400 F, gas 6. Combine all the ingredients for the dip in a bowl and season well with salt and pepper. Cover and chill for about 1 hour until needed.
Place the asparagus in a roasting tin and drizzle over the olive oil. Add the pared lemon zest. Shake the tin so the asparagus is fully coated in oil. Season well with salt and freshly ground black pepper, then roast for 10 to 15 minutes until softened and lightly charred. Serve with the dipping sauce. Per serving: 50cals, 1.Sg fat, 0.5g saturated fat, 4g carbohydrate
