We heard you wanted some dead-easy sides for Christmas feasting. You didn’t? You’re getting some anyway. Such as this recipe from the ‘so-Frenchy-so-chic’ school of vegetable thought, which translates to not splashy, not majorly ‘on trend’, not insta-friendly, not vibey. Not anything, really, except rather bloody good. And, like all dishes that are simple and hero just a few ingredients, this relies on everything in it being stellar. Snap-fresh asparagus. Perky lettuce. Lively herbs. Juicy lemon. Decent olive oil. And yes – you’ve heard this song before – 🎵 home-made chicken stock 🎵. Purchased stuff or powdered stuff will. not. cut. it. Because, as we so often lament, it tastes thin and often salty, lacking the texture of the actual real thing. (And yes, stock has ‘texture’. But that's a discussion for another day).

SERVES 4

60ml (¼ cup) extra virgin olive oil

1 large onion, cut into thin wedges

3 garlic cloves, thinly sliced

3 strips lemon zest, white pith removed

2 sprigs thyme or 1 fresh bayleaf

2 bunches asparagus, trimmed and halved widthwise

80ml (⅓ cup) white wine

250ml (1 cup) chicken stock

2 small cos lettuce, trimmed, tough outer leaves removed

1 lemon, halved widthwise

creme fraiche, to serve (optional)

Heat 3 tbsp of the olive oil in a large, deep frying pan over medium heat. Add the onion then cook, stirring occasionally, for 4-5 minutes or until it softens and starts to brown. Add the garlic, lemon zest and thyme and cook for another minute or until the garlic starts to soften. Increase the heat to medium-high. Add the asparagus, wine and chicken stock, bring to the boil, then cover the pan and cook for 2 minutes or until the asparagus is about half cooked. Meanwhile, cut the lettuce lengthways into thick wedges (about 3 per half), then add to the pan, cramming it in to fit if necessary. Cover the pan, then cook for about 3 minutes or until the lettuce is softened and the asparagus is tender. 

Meanwhile, heat the remaining olive oil in a small frying pan over medium-high heat, add the lemon, cut side down, and cook for 3 minutes or until lightly charred. Season the braise with salt and pepper, transfer to a serving dish, then serve with the charred lemons for squeezing over and creme fraiche for spooning over, to taste.