Buttered Asparagus with Roasted Garlic

Serves: 6

Edit

Update

Cancel

Total Time: 65

Prep Time: 20

Cook Time: 45

• 6  garlic bulbs
• 3 tablespoon(s) olive oil
• 125 gram(s) unsalted butter
• 1.4 kilogram(s) (3lb) asparagus spears, trimmed
• juice of 1?2 lemon
• 1  level tbsp freshly chopped chervil, plus six sprigs to garnish
• 1  ciabatta loaf, sliced

Method

1. Preheat the oven to 200ºC (180ºC fan) mark 6. Peel off one layer of papery skin from each garlic bulb and discard. Put the bulbs in a roasting tin, drizzle with 1tbsp water and the olive oil and season. Cover with foil and roast for 40min or until soft and golden. Melt the butter in a small pan, bring to the boil, take off the heat and cool. Skim the milky solids from the surface and discard. Cook the asparagus in a deep frying pan of boiling water for 4-5min or until tender, then drain. Add the lemon juice to the butter, season, then add the chopped chervil. Remove garlic from the roasting tin and slice off the tops. Divide the asparagus and garlic bulbs between each plate, drizzle over the butter and garnish with chervil sprigs. To eat, squeeze the sweet garlic purée from individual cloves on to the ciabatta.
2. These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!