Raw & cooked asparagus with lemon & parmesan butter

• medium-length asparagus↗600g g
• butter↗75g g
• lemon↗½

  zested and juiced

• parmesan↗30g g

  or vegetarian alternative, grated

Step-by-step instructions

1. 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. 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. 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.