Description

This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish

Directions

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.
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.
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.
4. Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.