Asparagus With Lemon and Parmesan Butter

These flavours go so well together!

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  tablespoons butter, at room temperature
• 1⁄2 small  grated lemon, zest of, of
• 2  tablespoons  finely grated parmesan cheese
•  garlic salt
• 12 -16  asparagus spears
•  sea salt

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.