Asparagus With Lemon And Parmesan Butter - cooking recipe

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
Preparation
    Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
    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 2-5 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.

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