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Asparagus With Lemon and Parmesan Butter

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“These flavours go so well together!”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
  2. Put to one side.
  3. Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
  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. 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. 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.

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