5 ml/1 tsp lemon juice
Freshly ground black pepper
Wash and trim the asparagus and tie in a bundle. Stand the bundle in a pan
of lightly salted water, cover with foil or a lid and bring to the boil.
Simmer gently for about 10 minutes, then remove from the heat and leave to
stand for 5 minutes. Meanwhile, melt the butter with the herbs, lemon
juice and plenty of pepper. Drain the asparagus and arrange on warm
serving plates, pour over the herb butter and serve at once.