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Lemony Crème Fraiche
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150 g Crème Fraiche
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125 g medium fat herb and chives cream cheese
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150 ml Greek Style Yoghurt
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45 ml olive oil
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Zest of 1 lemon
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30 ml freshly squeezed lemon juice
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Salt and black pepper for seasoning
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Salad
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400 g asparagus, lightly steamed
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80 g sugar snap peas, lightly steamed
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30 g melted butter
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15 ml freshly squeezed lemon juice
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125 g peas (defrosted baby peas)
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2 avocadoes, sliced and seasoned (optional)
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2 small Cos lettuces, cut into halves and/or quarters
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Lemon wedges for serving
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50 g parmesan shavings for serving
Serves 6 – 8
- Combine all the ingredients for the lemony crème fraiche and season to taste.
- Smear on a large serving platter.
- Toss the asparagus, peas and sugar snap peas with the melted butter and lemon juice and place on top of the dressing. Add the avocado (if using) and the Cos lettuce garnish with lemon wedges.
- Sprinkle the parmesan shavings on top and finish off with a generous drizzle of olive oil and some black pepper.
- Serve with crusty bread and a glass of chilled Rosé.
