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Add a photoServings: 4
Ingredients
- 455 x to 680g asparagus spears salt
- 110 gm butter Pepper The juice of half a lemon Minced fresh herbs for sprinkling
Directions
- Trim all the asparagus spears to the same length.
- Remove the hard outer skin and Vshaped scales with a sharp knife.
- Rinse gently.
- Tie the asparagus in a bundle with fine string taking care not to damage the spears.
- Stand the bundle upright with the heads uppermost in a small deep pan of boiling salted water.
- Cover with a domed lid of foil and cook gently for 10 to 15 min till tender.
- Lift out carefully and drain.
- Heat the butter season with salt pepper and lemon juice.
- Serve in a jug with the asparagus arranged on a warmed plate and sprinkled with the herbs.
- Serve as a first course or possibly vegetable accompaniment.
- Serves 4
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