Tender Asparagus in Melted Lemon and Parmesan Butter
Serves 2

2 generous tbsp butter, at room temperature
1/2 small lemon, grated zest only
2 tbsp finely grated parmesan cheese
garlic salt
12–16 asparagus spears
flaked sea salt

Mix together the butter, lemon zest and grated Parmesan and season with garlic salt don’t worry about the garlic – if you’re both eating it, you won’t notice! Put to one side. 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. If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste. Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water. Cook for 2–4 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water. 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. Serve.