Oven‑Roasted Asparagus with Herb Cream

Name: Oven‑Roasted Asparagus with Herb Cream
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: German
Ingredients: 1 kg medium‑thick asparagus spears; 6 tbsp vegetable broth; 1 tbsp Lemon Juice; sugar; Salt; Pepper; 2 tbsp olive oil; a handful of mixed herbs (parsley, chives, fennel, basil, bean sprout, arugula and onion greens); 150 g heavy cream

Prep: 15min

| Servings: 4 | Cook: 10min

Oven‑roasted asparagus with herb cream is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg medium‑thick asparagus spears
6 tbsp vegetable broth
1 tbsp Lemon Juice
sugar
Salt
Pepper
2 tbsp olive oil
a handful of mixed herbs (parsley, chives, fennel, basil, bean sprout, arugula and onion greens)
150 g heavy cream

Instructions

1.
Preheat the oven to 230 °C (O/U). Peel the asparagus and trim the woody ends. Arrange the spears side‑by‑side in a deep skillet so that the head of one spear lies next to the end of another.
2.
Whisk together broth, lemon juice, sugar, salt, pepper and oil, then pour evenly over the spears.
3.
Roast the asparagus in the middle of the oven for about 10 minutes until just tender and lightly browned.
4.
Meanwhile, wash the herbs, pat dry and roughly chop, removing any tough stems if necessary. Blend with the cream in a mixer to make the herb sauce.
5.
Remove the asparagus from the oven, pour the herb cream over it on the pan while gently swirling to release the fond. Serve immediately.