Hubbub

Asparagus with lemon sourdough crumbs, capers and crème fraîche

Serves five or six as a side dish or starter

An adaptation of a classic Delia recipe, this is a really delicious way to enjoy new season English asparagus. Serve with just about anything you fancy or as a simple and elegant starter.

Ingredients

750g asparagus
60g butter
1 lemon
400g loaf sourdough bread, crusts removed and grated to a crumb
Sea salt
Freshly ground black pepper
1tbsp capers, rinsed if salted
140g crème fraîche

What to drink?

France - Chenin Blanc, La Garreliere, AOC Touraine Organic White Wine

£11.25 each
From Earth Natural Foods

£11.25

Organic
Suitable for vegetarians

Method

1. Heat the oven to 190°C / Gas Mark 5.

2. Break off the woody ends of the asparagus, toss in the olive oil with salt and pepper, then roast in the oven until tender, around 12-15 minutes.

3. Meanwhile, place the butter into a medium-hot frying pan and, when it starts to foam, add the breadcrumbs, finely grated zest of one lemon and some salt and pepper. Sauté for a few minutes until golden brown, then add a generous squeeze of lemon juice.

4. Pile the asparagus onto large serving plate, scatter with the breadcrumbs and capers, serve with a bowl of crème fraîche and dig in.