Caramelised Greens With Caesar Crema Sauce
- 4 bunches of asparagus
- Oil, salt and pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 clove garlic, peeled
- 1/4 cup finely chopped green onions
- 1 brown anchovy
- 1 teaspoon lime zest
Step 1 - Preheat oven to 200C/400F and lay out vegetables across two large baking trays. Drizzle with oil and season with salt and pepper. Roast until caramelised (around 20 minutes).
Step 2 - Place the mayonnaise, sour cream, garlic, green onions, anchovy and lime zest in a food processor. Serve with vegetables with this on the side or drizzled on top.