1 kg/2 1⁄4 lb asparagus, spears trimmed
80 g/3 oz Parmesan cheese, freshly grated 25 g/1 oz butter salt


1.Cook the asparagus in salted, boiling water tor 15 minutes. Drain and pat dry gently. Arrange on a warm serving dish with the tips pointing inwards.
2.Sprinkle with the Parmesan. Melt the butter, season with a little salt and pour on to the asparagus. Serve immediately.

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