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Asparagus with tangy herb sauce

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 6 × 250 g bunches asparagus
  • 1/2 cup chopped chives

Tangy herb sauce

  • 1 cup watercress leaves, stalks removed
  • 1/2 cup mint leaves
  • 1 1/4 cups sour cream
  • 1/3 cup cream
  • 1 tablespoon lemon juice

Method

1. Add asparagus to a pan of boiling water, cook over high heat for 4 minutes or until tender but not mushy, drain.

2. To make Tangy Herb Sauce: Combine watercress and mint leaves in blender or food processor bowl, blend 1 minute or until finely chopped. Add sour cream, cream and lemon juice, blend 1 minute or until combined. Transfer mixture to medium pan, stir over medium heat for 3 minutes or until hot.

3. Divide asparagus into eight portions and serve each with a spoonful of Tangy Herb Sauce, sprinkled with chives.

Course:
Side Dish

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