Recipe: Tender Asparagus in Melted Lemon and Parmesan Butter

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/ -1 in 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.