Description

Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon

Directions

1. Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
2. Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
3. Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.a