• 6 medium asparagus stalks
• 25 g butter
• salt and pepper

Put a large deep pan of water on to boil. Peel, trim and wash the asparagus. Pack the asparagus into your pasta basket or equivalent. Salt the water, and plunge the asparagus into it when rapidly boiling. Cook for approximately 5 minutes. Melt the butter and put in a ramekin or suitable dish per person. Drain the asparagus, serve with the melted butter as a dip, and possibly lemon.

If you want to serve the asparagus cold, drain the stalks and dip them for 1 minute in cold water, then drain very thoroughly. Set aside until needed, do not refrigerate.