The Great Recipe Book Challenge of 2013 - March

You remember last month when I said that I was a bit disappointed because I wanted something a bit more testing? Well, clearly the gods thought they would play a little joke this month by sending me a recipe with only three ingredients. Which is rather ironic considering my latest purchase.

The verdict? Well, as you can imagine, it was tasty. What else could it be? The method of roasting the asparagus rather than putting them on the griddle resulted in a slightly softer texture on the body but a very nice crispy tip (ooh er Missus). I'm not convinced enough to do it again that way in the future though.

The lemon, butter sauce was pleasant enough but I much prefer the simplicity of one or the other. Just a squeeze of lemon and a crack of salt, or a knob (calm down grandma) of butter but both at the same time is simply  too much.

All in all, it was what you would expect from it. An OK side dish but unfortunately, it just doesn't seem to make the most of the few few things it has going for it.

Asparagus with Lemon and Butter Sauce

800g Asparagus
Olive Oil
Salt

Sauce:
Juice of 1/2 a lemon
2tsp water
100g butter
Pepper

Preheat the oven at 200c

Lay out the asparagus and drizzle with oil and season. Roast in the oven for 10 minutes.

Make the sauce by heating the lemon juice and water, then slowly add the butter. Add a little at a time and stir constantly to avoid the sauce splitting. Season with a good crack of pepper.