Asparagus with Tarragon Butter Recipe

Ingredients

• 500g/1 114 lb fresh asparagus

• 115g/4 oz butter

• 30ml/2 tbsp chopped fresh tarragon

• 15ml/1 tbsp chopped fresh parsley

• grated rind of 1/2 lemon

• 15ml/1 tbsp lemon juice

• salt and black pepper

Serves 4

Method:

1. Trim the woody ends from the asparagus spears, then tie them into four equal bundles.

2. Place the bundles of asparagus in a large frying pan with about 2.5 cm/1 in boiling water.

3. Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm. Drain well and discard the strings.

4. Arrange the asparagus spears on four warmed serving plates. Makes the tarragon butter by creaming together the remaining ingredients; heat it gently and pour it over the asparagus. Serve at once.