Asparagus
Ingredients:
1 bunch asparagus
Butte
Lemon juice
Method:
Cut the woody part off the stem of the asparagus.
Place in a deep frypan, filled with cold salted water.
Make sure that there is enough water to cover the asparagus.
Gently bring to the boil.
The asparagus should now be cooked, not soggy, but still with a little bite in them.
Remove from frying pan.
Add a little butter and gently melt.
Toss the asparagus in the butter and squeeze some lemon juice over them and sprinkle some freshly ground black pepper.
