Asparagus with Tarragon Butter Recipe
Serves for 4
500 gram fresh asparagus
115 gram butter
2 tbsp chopped fresh tarragon
1 tbsp chopped fresh flat leaf parsley
half lemon, grated rind
1 tbsp lemon juice
salt and ground black pepper to taste
Trim off the woody ends from the asparagus spears.
Tie the spears into 4 equal bundles.
Pour water into a large frying pan to a depth about 1 inch and bring to boil.
Put in all the asparagus.
Cover the pan with lid and cook for 8 minutes, until the asparagus is tender but still firm.
Drain well and discard the strings.
Arrange the asparagus on four serving plates.
Make the tarragon butter by creaming together the remaining ingredients.
Heat the flavoured butter gently until just melted, then pour it over the asparagus.