Lucy Corry's guest appearances

Lucy Corry

If Only They'd Told Me Podcast

Saturday Morning with Jack Tame

The Sunday Session with Francesca Rudkin

Elon Musk

Jordan Peele

Steven Pinker

Donald Trump

Roger McNamee

Michael Mosley

Cal Newport

Celeste Headlee

Taika Waititi

Ava Duvernay

Glennon Doyle

Stephen Colbert

Elizabeth McGovern

Larry King

Robin Sharma

OwlTail

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.See omnystudio.com/listener for privacy information.

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.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Lucy Corry: Asparagus with Mustard Crème Fraiche