Asparagus With Lemon And Parmesan Butter

1. 1

   Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.

2. 2

   Put to one side.

3. 3

   Snap the asparagus 2-4 cm/3/4-11/2in from the base of the stalks, the spears should naturally find their own breaking point.

4. 4

   If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.

5. 5

   Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.

6. 6

   Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.