Roasted Broccoli and Asparagus with Rodda’s Cornish Clotted Cream Cheese Sauce and Herbed Breadcrumbs

Method

• Preheat the oven to 180c/gas mark 4. Line a baking tray with parchment paper.
• Prepare the asparagus by snapping each stalk to remove the woody area and lay out on the prepared baking tray with the tenderstem broccoli. Drizzle with olive oil and season with salt and pepper, toss using hands to cover all the vegetables and spread evenly across the tray.
• Place in the oven for 15 minutes to roast, turning half way, until the ends of the broccoli are starting to brown and the asparagus is soft.

• Whilst the vegetables are cooking prepare your cheese sauce:
• Place 2 tablespoons of Rodda’s Cornish clotted cream into a medium sizes saucepan over a low heat and allow to melt
• Once melted, add the plain flour and using a spatula stir until combined to make a roux. Cook for 1 minute, stirring constantly, then slowly add the remaining clotted cream a spoonful at a time, stirring to combine. Continue to stir, smoothing out any lumps with the spatula until thickened to a thick sauce
• Add the grated cheese and continue again until melted. Season with salt and pepper
• Set the cheese sauce aside and whiz the stale sourdough in a food processor until fine breadcrumbs are formed (for extra crunch place the breadcrumbs in the oven on a baking tray to toast whilst the veg is cooking)
• Combine the breadcrumbs with the finely chopped flat leaf parsley

• To assemble:
• Place the roasted veg in a dish and spoon over Rodda’s clotted cream cheese sauce, finishing with the herby breadcrumbs. Serve immediately as a delicious side dish with your roast of choice.