What you’ll Need

- Large bunch of fresh asparagus
- 2 x Meuniere butter cubes
- Salt & Pepper

Method of preparation and cooking

Take the bunch of asparagus and chop the spears approximately a quarter of the way up the stems, or until the woody white part is removed Next place in a pan of salted boiling water and simmer for two-three minutes Remove from the pan and place in a pre-heated charing pan, or if you do not have one, then a normal frying pan will do. Just after adding, take your Meuniere butter and place evenly over the asparagus. After charing/sautéing on a high flame for 6 minutes, or until the butter has melted and infused with the asparagus. Finally serve on a small plate as a starter, make sure you have plenty of serviettes or even a finger bowl of luke-warm water..as it is a classic “finger food”. Or alternatively serve as a side order for all sorts of meats, fish or vegetable inspired dishes

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