Instructions: Trim all the asparagus spears to the same length.

Remove the hard outer skin and Vshaped scales with a sharp knife.

Rinse gently.

Tie the asparagus in a bundle with fine string taking care not to damage the spears.

Stand the bundle upright with the heads uppermost in a small deep pan of boiling salted water.

Cover with a domed lid of foil and cook gently for 10 to 15 minutes until tender.

Lift out carefully and drain.

Melt the butter season with salt pepper and lemon juice.

Serve in a jug with the asparagus arranged on a warmed plate and sprinkled with the herbs.

Serve as a first course or vegetable accompaniment.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.