Serves 4
500g fresh asparagus
115g butter
2tbsp chopped fresh tarragon
1tbsp chopped fresh parsley
zest of ½ lemon
1tbsp lemon juice
salt and black pepper
Melt the butter in a small pan. Add the tarragon, parsley, lemon zest and juice and season. Keep warm.
Trim the ends from the asparagus spears and tie them into four equal bundles.
Place them in a pan of boiling water. Cover and cook for 6 – 8 minutes until tender but still firm.
Drain well and discard the strings.
Place on plates and pour over the warm tarragon butter sauce.
Serve immediately.
