Chargrilled asparagus with mustard crème

Here is a delicious plateful of summer to freshen up your Christmas table. This chargrilled asparagus dish with mustard crème is delightfully zingy - a festive side everyone will love.

By Nici Wickes
  • 30 mins preparation
  • Serves 8
  • Print


  • 3 bunch asparagus, ends snapped off
  • 1 cup crème fraîche or sour cream
  • 1 tablespoon wholegrain mustard
  • zest and juice from 1 lemon
  • 1/4 cup olive oil
  • salt & pepper, to season
  • 1/2 cup almond flakes, toasted
  • lemon cheek to serve


  • 1
    Cut or snap the woody ends of each asparagus stem then place in a shallow dish. Pour over enough boiling water to cover. Let them stand until the water is nearly cooled, and then drain.
  • 2
    Mix the crème fraîche with the mustard, lemon zest, juice and a splash of the oil. Season with salt and pepper and taste it. Does it need more of either? Maybe more lemon or mustard? Go for it!
  • 3
    Get a pan hot. Toss the spears in the remaining oil to coat, add to the pan, cooking until blistered and browned in places.
  • 4
    Spoon the crème fraîche onto a large serving plate and pile the cooked asparagus on top, sprinkling over the toasted almonds. Serve with a cheeky cheek of lemon.

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