Lucy Corry: Asparagus with Mustard Crème Fraiche

Asparagus with Mustard Crème Fraiche 
SERVES 2–4  
PREP TIME: 5 MINUTES COOK  
TIME: 5–7 MINUTES  
This can be a side dish for four or a main course for two — you choose. The sauce can be made in advance and stored, covered, in the fridge for up to three days.   
500g fresh asparagus, ends trimmed  
1 small clove garlic, peeled and crushed to a paste with ½ tsp salt  
1 generous tsp Dijon mustard  
finely grated zest of 1 lemon  
1 tsp freshly squeezed lemon juice  
½ cup crème fraîche  
freshly ground black pepper  
Cook the asparagus in a large pot of lightly salted boiling water until al dente — about 5–6 minutes for spears of medium thickness, skinny ones will be done in 3–4 minutes and their thicker compatriots will need 6–7 minutes.  
While the asparagus is cooking, put the crushed garlic, mustard, lemon zest and juice in a small bowl. Mix well, then fold in the crème fraîche. Season to taste with black pepper.  
Drain the asparagus and divide between plates. Serve with a generous spoonful of mustard crème fraîche.

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