Ingredients

2 bunches asparagus, trimmed
125g butter
2 tsp lemon thyme leaves
2 tsp finely grated lemon rind
1 garlic clove, sliced
Sea salt and black pepper

Method

Blanch the asparagus by cooking it in a pan of boiling water for 2-3 minutes or until tender.

Drain and refresh under cold water.

Place the butter, lemon thyme leaves, lemon rind, garlic, salt and pepper in a small saucepan over low heat. Stir until the butter is melted.

Pour over the asparagus to serve.

Serves 4